Chicken Cordon Bleu Pasta

8 ounces egg noodles, uncooked, medium size
1/3 cup flour
2 cups skim milk
1 1/2 cups Appenzellar cheese, shredded
2 cups cooked chicken breast, diced
2 tbsp brown mustard
1 cup frozen peas, thawed
1 cup cooked ham, diced
1/4 tsp fresh ground pepper

Cook noodles according to package directions, omitting salt and fat. While the noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/3 cup milk in a saucepan, stirring with a whisk until smooth. Place the pan over medium heat, whisk in the rest of the milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham and black pepper and serve hot over the drained noodles. The Appenzellar cheese can be substituted with a Swiss or Jarlsberg cheese.