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Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- 2 qt. water
- 8 chicken bouillon cubes
- 6 1/2 c. uncooked wide egg noodles
- 2 cans cream of chicken soup
- 1 c. (8 oz.) sour cream
Method
- In large saucepan,
- bring water and bouillon cubes to a boil. Add noodles; cook uncovered until tender (10 minutes).
- Add soup and sour cream.
- Remove from heat and serve.