2 qt water (8 cups)
8 chicken bouillon cubes
3 to 4 cup uncooked egg noodles
2 (10 3/4 oz) can of cream of chicken soup
1 to 2 cup cooked chicken - cubed or torn
1/2 cup sour cream
1 TBS minced parsley
In a large sauce pan, bring water and bouillon cubes to a boil. Add noodles and parsley; cook uncovered until noodles are tender, about 10 min. DO NOT DRAIN. Add canned soup and chicken. Heat through. Remove from heat and stir in sour cream.
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