4 chicken breasts
8 oz. sour cream
1 pkg. Mueller's Old Fashion egg noodles
2 cans cream of chicken soup
1 can early English peas, drained
Grated Parmesan cheese

Bake chicken breasts until done. Cool and break into pieces. Cook egg noodles in salted water until tender, being careful not to overcook. Drain. In separate bowl mix cream of chicken soup and sour cream. Add chicken pieces. Fold in egg noodles and peas. Pour into casserole dish and top with Parmesan cheese. Heat in oven at 325 degrees for 25 minutes. Serves 8.