Ingredients
2 quarts water8 teaspoons chicken bouillon granules6-1/2 cups uncooked wide egg noodles2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted3 cups cubed cooked chicken1 cup sour creamMinced fresh parsley
Preparation
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.
