3 boneless chicken breasts (double)
6 slices Swiss cheese
6 slices ham
6 tbsp. butter
1/2 lb. sliced mushrooms
1 med. onion
3 tbsp. flour
2 c. milk
1/3 c. brandy

Flatten chicken breasts, top each of six breasts with a piece of cheese then ham; roll up and secure with string. Melt butter in skillet and brown chicken rolls. Remove from pan. Cook mushrooms and onions until tender, blend in flour. Gradually add milk and brandy, stir until thick. Return chicken to pan and simmer 20 minutes. Meanwhile, cook noodles. Thicken sauce. Serve over noodles.