Crock Pot Chicken Stroganoff

Crock Pot Chicken Stroganoff 1 large yellow onion , sliced 1 garlic clove , minced 8- ounces sliced mushrooms 1- pound skinless , boneless chicken breasts, cubed salt and fresh ground pepper , to taste 1 cup reduced sodium organic chicken broth 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1/4 cup dry white wine* (see notes for substitutions) 3 tablespoons all-purpose flour 1 bay leaf 4 cups egg noodles 1/4 cup non-fat plain yogurt chopped fresh parsley , for garnish Lightly grease a 6-quart crock pot with cooking spray. Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside. In a mixing bowl, whisk to combine chicken broth, Worcestershire sauce, dijon mustard, wine and flour; whisk until thoroughly incorporated. Pour broth mixture over chicken in the crock pot and stir to combine. Add bay leaf and cover with a lid. Cook on LOW for 4 to 4-1/2 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 30 minutes, or until noodles are thoroughly cooked. If cooking on HIGH, cook for 2-1/2 to 3 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 20 to 25 minutes, or until noodles are thoroughly cooked. Remove bay leaf and stir in yogurt. Garnish with fresh parsley. Serve immediately.