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Submitted by: Jenna Albert from Hatboro, PA
Originally shared on the web 03/16/2011

8 c. water
8 cubes chicken bouillon
6-1/2 c. wide egg noodles, uncooked
2 10-3/4 oz. cans cream of chicken soup
3 c. cooked chicken, cubed
8-oz. container sour cream
Garnish: dried parsley to taste

Bring water and bouillon to a boil in a large soup pot over medium-high heat. Add noodles and simmer, uncovered, for 10 minutes. Stir in soup and chicken; heat through. Remove soup pot from heat; add sour cream. Sprinkle with parsley to taste. Serves 4 to 6.