Instructions

Soak the porcini mushrooms in warm water. When they are soft, drain and
set the mushrooms aside; discarding the liquid.
Cut up the chicken into bite size pieces. Take a ziploc storage bag and
add some salt, pepper and some flour (about 3-4 tablespoons).
Add the chicken pieces to the bag and shake. Heat the olive oil in a pan
and dump in the chicken. Cook for 3 minutes on medium heat. Transfer the
chicken to a plate and set aside.
Using the same skillet, add alittle more olive oil and butter, then add
the onion and saute until tender, about 2-3 minutes. Add the mushrooms
and garlic and saute until the mushrooms are tender. Add the wine and
simmer until it is reduced by half. Stir in the mascarpone cheese and
mustard.
Return the chicken and any accumulated juices to the skillet. Stir in the
chopped parsley and cook another 2 minutes. Remove from heat

Meanwhile, bring a pot of salted water to a boil and cook noodles
according to package directions. When the noodles are done and the water
is drained out, add to serving bowl and spoon the chicken mixture over the
noodles.
Serve immediately.