Bring to a boil in large pan water and bouillon cubes. Add and cook uncovered until tender ( 10 to 15 min) egg noodles. Add and heat cream of chicken soup
Add chicken. Simmer for a few minutes. Just before serving stir in one cup sour cream. ( try to have sour cream @ room temperature....take out some of the soup and stir in sour cream until smooth, add back to soup mixture and heat slowly).
Fresh parsley is a nice touch.
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