Comforting Chicken Noodle Soup

2 quarts water
8 chicken bouillon cubes
6 ½ c. uncooked wide egg noodles
2 cans (10 ¾ oz each) cream of chicken soup
3 c. cubed cooked chicken
1 C.(8 oz) sour cream
Parsley

· In 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 the heat; stir in sour cream. Sprinkle with parsley.
· Yield: 10-12 servings (about 2 ½ quarts).