Some of the best soups are made with items you already have in your cupboard. This is one of those soups. I found this recipe in the Taste of Home's cookbook many years ago and it quickly became a family favorite. It goes together quick so it is perfect for those busy weeknights.
2 quarts water
8 chicken bouillon cubes
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
In a large saucepan, bring water and bouillon to a boil. Add noodles, cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Yield: 10 - 12 servings