Easy Chicken Noodle Soup

8 cups chicken stock
6 1/2 cups uncooked wide egg noodles
2  cans (10-3/4oz ea) cream of chicken soup
3 cups cubed  cooked chicken
1 cup sour cream
parsley

Bring stock to a boil and add noodles.
Cook noodles till tender   DO NOT DRAIN

Over med. heat add soup and mix well.

Add chicken and mix.
Cook 5-10 minutes
Add parsley

From Joanne Fluke, Devil's Food Cake Murder