1 (16 oz.) bag Reames frozen noodles
2 cans Swanson's breast of chicken
1 can cream of chicken soup
4 chicken bouillon cubes
6 c. water
Salt
Pepper

Boil water with bouillon cubes to a rolling boil. Add noodles and chicken. Cook until noodles are to desired tenderness. (I usually cook noodles for 30 minutes.) Do not drain water. Add can of cream of chicken soup. Stir until creamy and lumps are gone. Salt and pepper to taste.