Mix 1/2 teaspoon salt, 1/2 teaspoon tarragon, 1/4 teaspoon thyme and 1/8 teaspoon pepper. Sprinkle mixture over both sides of 4 pieces of boneless chicken breast. In a skillet, heat 3 tablespoons butter and saute chicken 6 minutes on each side. Remove from pan and set aside.

Saute 1/4 cup minced onion and 1/4 pound sliced mushrooms in chicken drippings until mushrooms begin to give off liquid. Push to side of pan. Stir 2 tablespoons flour into remaining drippings and heat until bubbly. Add 1/4 cup dry white wine and 1/2 cup diced tomatoes and mix in mushroom-onion mixture. Cook, stirring constantly, until mixture bubbles for one minute. Remove from heat and gradually stir in 1/2 cup plain yogurt.

Return chicken to pan, cover and cook over very low heat until chicken is heated through. Meanwhile, cook 4 ounces spinach noodles in boiling salted water according to package directions. Drain and place on a serving dish. Arrange chicken on top of noodles. Spoon yogurt sauce over chicken and noodles. Makes 4 servings.