MELT butter in large skillet on medium-high heat. Add seafood, asparagus and dill; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally. Remove from skillet; cover to keep warm.
ADD milk, sour cream and mustard to skillet; cook on low heat 4 to 5 min. or until heated through, stirring frequently. (Do not boil.)
STIR seafood mixture into sauce; cook 2 to 3 min. or until heated through. Serve over noodles.