2 quarts water
8 teaspoons chicken bouillon granules
6-1/2 cups uncooked wide egg noodles
12 ounce bag of frozen peas and carrots
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 and veggies; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.
Ingredient Photo
The end result: Yummo!
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