Cook the noodles
according to the packet directions. Drain.
Meanwhile, peel off any skin on the kidneys, then
cut in halves. Snip out the cores with scissors,
then snip the kidneys into small pieces.
Heat the
butter and oil in a frying pan (skillet). Add the
kidneys and cook, stirring, for 2-3 minutes until
browned and tender. Do not overcook.
Add the brandy
and ignite. When the flames die down, add the
mustard and cream and heat through, stirring until
well blended. Season to taste and stir in the
chives.
Pile the noodles on warm serving plates. Top
with the kidney mixture and sprinkle with the
breadcrumbs before serving.