Ingredients:
8 ounces wide egg noodles
8 chicken bouillon cubes
2 (10 1/2 ounce) cans cream of chicken soup
3 cups of cubed cooked chicken
1 cup sour cream
Directions:
Bring 2 quarts of water and bouillon cubes to a boil.
Add noodles and cook, uncovered, for 10 minutes. DO NOT DRAIN!
Add cubed chicken and cream of chicken soup. Stir and allow to boil again.
Remove from heat and stir in sour cream.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.