|Egg noodles||5 Ounce (1 Package)|
|Small curd cottage cheese||12 Ounce (1 Carton)|
|Sour cream||8 Ounce (1 Carton, Use Any Commercial Brand)|
|Chopped green onions||3⁄4 Cup (12 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Garlic||1 Clove (5 gm), crushed|
|Chicken breast halves||6 , skinned|
|Monterey jack cheese slice||3 Ounce, halved (Three 1 Ounce Slices)|
|Monterey jack cheese slice||3 Ounce, 3 slices, halved|
|Eggs||2 , beaten|
|Dry breadcrumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chicken bouillon cubes||1|
|Boiling water||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
Cook egg noodles according to package directions; drain.
Rinse with cold water, and drain again.
Combine next 6 ingredients; stir well.
Add noodles, and toss lightly; set aside.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Place a slice of cheese over each piece of chicken, and top with 1 to 2 tablespoons of noodle mixture.
Fold long sides of chicken over noodles and cheese; fold ends over and secure with wooden picks.
Spoon remaining noodle mixture into a lightly greased 13 x 9 x 2 inch baking dish; set aside.
Dip chicken in egg; coat with bread crumbs.
Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides.
Place chicken over noodles in baking dish.
Dissolve bouillon cube in boiling water.
Saute onion and green pepper in 2 tablespoons butter until tender.
Add flour; stir until smooth.
Cook 1 minute; stir constantly.
Gradually add bouillon mixture; cook over medium heat, stirring constantly, until thickened.
Stir in last 4 ingredients; pour over chicken.
Bake, uncovered, at 400° for 20 to 30 minutes.