Cut chicken into 2 x 1 inch (5 x 2.5 cm) strips.
Season with salt and pepper to taste; dust lightly with flour.
In large heavy skillet, melt butter over medium high heat; saute chicken until lightly browned.
Remove from pan.
Add cream and brandy to pan; bring to boil, stirring to scrape up browned bits from bottom of pan.
Stir in nuts; cook for about 5 minutes or until sauce thickens slightly.
Return chicken to pan; simmer gently, uncovered, for 5 minutes or until no longer pink inside.
Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm.
Drain well and place in pasta bowl or on platter.
Toss with nutmeg; spoon sauce over top.