2 quarts water
8 t chicken bouillon
½ c uncooked wide egg noodles
2 cans cream of chicken soup
3 c cubed cooked chicken
1 c sour cream
Minced parsley
In saucepan bring water and bouillon to a boil. Add the egg noodles, cook uncovered until tender about 10 minutes. Do not drain. Add soup and cooked and chicken, heat through.
Remove from heat, stir in sour cream. Sprinkle with minced parsley. Make about 10 servings
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