Hearty Chicken Stroganoff

8 oz wide egg noodles
6 Tbsp all-purpose flour, divided
1 tsp salt
1/2 tsp black pepper
1 1/4 to 1 1/2 lbs chicken tenderloins
4 Tbsp butter, divided
6 medium mushrooms, cut into quarters
1 cup chopped onion
1/2 tsp dry mustard
2 cups chicken broth
1 cup sour cream
1 tsp ketchup

Cook the noodles using the package directions; drain well.  Cover to keep warm.

Mix 3 Tbsp flour with the salt and pepper in a large bowl and mix well.  Add the chicken and toss to coat.

Heat 2 Tbsp butter in a large skillet over medium heat until melted.  Cook chicken in the butter, stirring frequently, until browned, about 6-8 minutes.  Stir in mushrooms and onion.  Cook, stirring frequently, for 4 minutes.  Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.

Add remaining flour and butter and the dry mustard to reserved pan juices and mix well.  Gradually stir in broth.  Cook, stirring frequently, for 3 minutes.  Stir in sour cream and ketchup.

Return chicken and vegetables to the skillet.  Cook, stirring frequently, until heated through; do not boil.  Place noodles on a heated serving platter.  Spoon chicken mixture over the noodles.