Creamy chicken noodle

Ingredients

• 2 quarts water 8 teaspoons chicken bouillon granules
• 6-1/2 cups uncooked wide egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3 cups cubed cooked chicken
• 1 cup sour cream
• Minced fresh parsley

1. 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.
2. Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.