Chicken Noodle Supper

1 Pound chicken thighs, boneless, skinless
1 Tablespoon butter
1 Tablespoon vegetable oil
1 Large onion, finely chopped
1 Cup sliced mushrooms
1 Clove garlic, finely chopped
1/2 Teaspoon dried basil
1/2 Teaspoon dried oregano
1/2 Teaspoon salt
1/4 Teaspoon pepper
3 Tablespoons all-purpose flour
3 Cups milk
1 Tablespoon Dijon mustard
3 Cups egg noodles, uncooked
1 (10 oz) Package frozen mixed vegetables

In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute. Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes. Stir before serving.