|Egg noodles||6 Ounce|
|Cottage cheese||12 Ounce|
|Sour cream||8 Ounce|
|Chopped green onions||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm)|
|Chicken breast halves||6|
|Monterey jack cheese||4 Ounce|
|Dry bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chicken bouillon cube||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|
|Chopped pimiento||2 Tablespoon|
Cook egg noodles according to package directions; drain.
Rinse with cold water, and drain again.
Combine next 6 ingredients; mix well.
Add noodles, and toss lightly; set aside.
Place each piece of chicken on waxed 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 sides and ends of chicken over noodles and cheese, and secure with wooden picks.
Spoon remaining noodle mixture into a lightly greased 12- x 8- x 2-inch baking dish; set aside.
Dip each piece of chicken in egg; coat with breadcrumbs.
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, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add bouillon mixture; cook over medium heat, stirring constantly, until thickened.
Stir in next 4 ingredients, and pour over chicken.
Bake, uncovered, at 400Â° for 20 to 30 minutes.