Total Time: 25 minutes | Yield: 12 servings (3 quarts)

Ingredients

2 quarts water

8 tsp 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

Instructions

      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 heat; stir in the sour cream. Sprinkle with minced parsley.