2 quarts water
8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles
2 cans cream of chicken soup, undiluted
2-3 cups cooked chicken
1 cup (8 ounces) sour cream (I usually use only 1/2 cup)
parsley
Bring water and bouillon to a boil in a dutch oven. Add noodles; cook until tender. Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Sprinkle with parsley.
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