1 chicken
1 pkg. medium egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container sour cream
bread crumbs
salt and pepper

Boil whole chicken in water to cover till coming apart. Remove. Add salt, pepper and noodles to broth and boil till tender. Drain. Pull chicken from bone and cut into small pieces. Mix chicken with noodles. Add mushroom and chicken soups and sour cream. Stir till blended. Pour into 2 buttered casserole dishes. Top with bread crumbs.

Bake at 375°F for 35 to 40 minutes. Can freeze one casserole.