Lemon Pepper Chicken with Mushroom Sauce

4 medium skinless, boneless chicken breasts
1/4 tsp. lemon-pepper seasoning
non-stick cooking spray
2 C. sliced fresh mushrooms
1/2 C. reduced-sodium chicken broth
1/2 C. evaporated skim milk
1 Tbsp. cornstarch
1 Tbsp. dijon mustard
2 C. hot cooked noodles (optional)
1 green onion, sliced

1. Rinse chicken and pat dry.  Sprinkle with lemon-pepper seasoning and cook in large skillet 8-10 minutes over medium heat until no longer pink.  Remove and keep warm.

2. Add mushrooms to skillet and cook 2 minutes

3.  Meanwhile, in small bowl combine chicken broth, evaporated skim milk, cornstarch and mustard.  Add to skillet; cook and stir until thickened and bubbly, then cook 2 minutes more.

4. Arrange chicken over top of noodles, if desired.  Spoon sauce over chicken and garnish with green onions.