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Cook noodles according to package directions with
added salt; drain and set aside.
Preheat oven to 375°F. Coat a 9 X 13-inch pan with
cooking spray.
Heat 1 tablespoon of margarine and vinegar
together in a large nonstick skillet over medium
heat. Add mushrooms; cook until soft, stirring,
about 5 minutes. Remove mushrooms and set aside.
Whisk broth, milk and arrowroot together in a
medium-size saucepan until smooth. Stir in
remaining tablespoon of margarine; set over medium
heat. Cook, stirring with a wooden spoon, until
thickened and boiling, about 8 minutes. Stir in
thyme, tarragon, salt and pepper. Remove sauce
from heat; stir in sour cream.
Combine cooked noodles, chicken, mushrooms, peas
and carrots, and sauce together in a large bowl.
Pour into prepared pan; sprinkle with grated
topping. Bake until bubbling and hot, and top is
starting to brown, about 20 minutes. Slice into 8
pieces and serve.
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