Creamy Chicken Soup

From the kitchen of: Julee Willis

Ingredients:

2 quarts boiling water 8 chicken bouillon cubes 6 cups noodles 4 cups chicken 2 cans cream of chicken soup 1 cups sour cream frozen peas (optional)

Instructions:

Boil noodles in the water with bouillon cubes for 10 minutes. Add the chicken and soup (and peas if desired). Heat thoroughly and then remove from heat. Stir in sour cream. Yields 3 quarts.