3 large chicken breasts (boiled, deboned & shredded)
12 c. hot water
12 cubes chicken bouillon
1 pkg. (16 oz.) wide egg noodles
2 cans (10 oz. ea.) cream of chicken soup
1 c. sour cream
salt & pepper to taste

In a large soup kettle or dutch oven bring water and bouillon to a boil. Add noodles and cook until done, about 8 minutes. Do Not Drain! Add 2 cans of cream of chicken soup and stir until smooth. Add shredded chicken to soup and noodles and let simmer about 15 minutes. Stir in sour cream shortly before serving. Add salt & pepper to taste.