8 oz. Pennsylvania Dutch med. egg noodles
3 chicken breasts, split, boned, skinned & pounded thin
6 slices Swiss cheese, 4x4 inches
6 slices cooked ham, 4x4 inches
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1 med. onion, sliced
3 tbsp. flour
2 c. milk
1/3 c. brandy

Top each half of chicken breast with piece of cheese, then ham. Roll up and secure with toothpicks.

In large skillet melt butter and brown chicken. Remove from pan. Cook mushrooms and onion until tender, blend in flour. Gradually add milk and brandy, stirring constantly until thickened. Return chicken to pan and simmer covered, stirring occasionally 20 minutes or until tender. (Can simmer longer - flavor improves).

Cook noodles according to package directions, drain. Turn noodles onto serving platter.

Arrange chicken and sauce on top after removing toothpicks.