I believe this recipe came from Taste of Home. It is so delicious and creamy.
2 quarts water
8 teaspoons chicken bullion granules
6 1/2 cups uncooked wide egg noodles
2 cans cream of chicken soup - undiluted
3 cups cooked chicken - cubed
1 cup (8 oz) sour cream
minced parsley (opt)
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
Enjoy!
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