Spring Chicken and Vegetable Stew

Name: Spring Chicken and Vegetable Stew
Ingredients: 4 chicken legs; 4 chicken thighs or small breasts, bone-in; Salt and pepper; 1/2 teaspoon paprika; 3 tablespoons Dijon or grainy mustard; 1/2 cup white wine; 1 1/2 cups chicken stock; 1 tablespoon cornstarch; 2 tablespoons cold water; 12 small carrots, peeled; 2 teaspoons fresh tarragon, chopped; 1/2 cup frozen peas, thawed; 1/2 cup edamame; 1 cup sugar snap peas; 1 (12-ounce) package Reames® Homestyle Egg Noodles, cooked according to package directions; Fresh parsley, chopped, to taste