1. Preheat oven to 350 degrees F. Pound chicken breasts to make them a little thinner. Spread a little Dijon mustard over chicken. Place a slice of Swiss cheese and a slice of ham on each chicken breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, coat the chicken in the egg mix and the bread crumbs, secure with toothpicks.
2. Place in a baking pan and bake for 20-30 min. Remove cicken and set aside
3. Use the drippings from the chicken. Add the butter in a large skillet over medium-high heat. Add the wine till alcohol is burnt off. Add chicken broth until liquid is reduced. Reduce heat to low, add cream of mushroom soup and mushrooms, garlic and curry powder. Simmer for about 10 min. Stir in sour cream. Serve over egg noodles with Chicken Cordon Blue.