raw wide egg noodles
1 1/2 cups
( cooked and cut-up)
1 (10 1/2 ounce) cans
cream of chicken soup
- Bring chicken broth to a boil.
- Add egg noodles and boil til they are done.
- Add chicken and cream of chicken soup.
- Heat through.
- Remove from heat.
- Garnish with sour cream and parsley. (I always use sour cream, but not the parsley).