Strozzapreti With Chicken, Mushrooms & Creamy Mustard Sauce

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2 tablespoons butter

1 cup thinly sliced red onion

1/2 pound thinly sliced mushrooms

1/2 cup white wine

2 tablespoons flour

12 ounces strozzapreti or other short, squiggly pastas, like farfalle

2 cups milk

2 teaspoons stone-ground mustard or country-style Dijon, or to taste (see Note)

1 1/2 to 2 cups chopped roast or grilled chicken meat (skin and bone removed), from about 1/2 chicken

-- Salt and pepper to taste

1/2 cup grated Parmesan cheese + more to pass

2 tablespoons finely chopped fresh tarragon or parsley

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