This recipe IS in the family cookbook, but I thought I'd post it anyway :) Also, I did something different with it last night that worked out great(or at least Sam and I thought so). Instead of cutting the chicken into cubes, I put it in my food processor and shredded it. Really improved an already delicous soup.
(also, I double this)
2 quarts water
8 chicken bouillon cubes
6 ½ 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
fresh parsley
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. Remove from the heat; stir in sour cream. Sprinkle with parsley. Enjoy!
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