2 ½ quarts water
6 chicken flavor bouillon cubes or 2 Tbsp Chicken flavor instant bouillon
6 ½ Cups uncooked egg noodles
2 cans (10 ¾ oz each) cream of chicken soup
¾ chicken breasts, cooked and diced
1 (8 oz) container sour cream
Parsley for garnish

In large saucepan, combine the water and the bouillon cubes, bring to a boil. Add the noodles and cook uncovered for 10 minutes, or until noodles are tender. Add soup and chicken, heat thoroughly. Add more bouillon, if necessary, to taste, remove from heat, add sour cream and stir to blend. Sprinkle with parsley just before serving.