Chicken Romanoff

• 1 (8 ounce) package egg noodles
• 1 (12 ounce) carton small curd cottage cheese
• 1 (8 ounce) carton sour cream
• 3/4 cup chopped green onion
• 2 tablespoons butter, melted
• 1/8 teaspoon pepper
• 1 garlic clove, crushed
• 6 boneless skinless chicken breast halves
• 3 ounces sliced monterey jack cheese, 3 slices, halved
• 2 eggs, beaten
• 1 cup fine dry breadcrumb
• 1/3 cup butter
• 1 chicken bouillon cube
• 1 cup boiling water
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (2 ounce) jar diced pimentos, drained

1. Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
2. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 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 freased 12 x 8 x 2 inchbaking dish; set aside.
3. Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
4. Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

egg noodles, cottage cheese, sour cream, green onion, butter, pepper, garlic, chicken, cheese, eggs, breadcrumb, butter, chicken, boiling water, onion, green pepper, butter, flour, salt, black pepper, mushrooms, pimentos

Taken from www.food.com/recipe/chicken-romanoff-175951 (may not work)