1 (5 oz.) pkg. egg noodles
1 (12 oz.) carton sm. curd cottage cheese
1 (8 oz.) carton commercial sour cream
3/4 c. chopped green onions
2 tbsp. butter, melted
1/8 tsp. pepper
1 clove garlic, crushed
6 chicken breast halves, skinned & boned
3 (1 oz.) slices Monterey Jack cheese, halved
2 eggs, beaten
1 c. fine, dry bread crumbs
1/3 c. butter
1 chicken-flavored bouillon cube
1 c. boiling water
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter, melted
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimento, drained

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 12 x 8 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 degrees for 20 to 30 minutes. Yield: 6 servings.