3 chicken breasts
3 c. water
8 oz. pkg. egg noodles
8 oz. pkg. Philadelphia cream cheese
1/2 c. Italian style bread crumbs
1 c. sour cream
1 sm. diced onion
1/4 tsp. garlic powder
1/2 tsp. salt
2 cans cream of mushroom soup

Cook chicken in water for approximately 1 hour. Take chicken out to cool. Cook noodles in chicken broth as directed. When noodles are almost done, combine broth, noodles, cream cheese, sour cream, onion, garlic powder, salt, and mushroom soup. Stir together on low heat.

When mixture is melted and hot, pick chicken off bones. Add to mixture. Pour into casserole dishes and freeze if you choose. When ready to cook, cook for 1 hour at 350 degrees. Add bread crumbs about 15 minutes before it is finished cooking. 4 servings.