•2 quarts water
•8 teaspoons chicken bouillon granules
•6-1/2 cups uncooked wide egg noodles
•2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
•3 cups cubed cooked chicken
•1 cup (8 ounces) sour cream
•Minced fresh parsley

•In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
•Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts