Creamy Chicken Noodle Soup

2 Q Water
6t. bouillon granules or 3 bouillon cubes
2 Skinless, Boneless Chicken Breasts
2 Stalks Celery, chopped
2 Carrots, chopped
1/4 - 1/2 Onion, chopped
About 2 C Egg noodles
2 cans Cream of Chicken Soup
1 C Sour Cream
Parsley

In a large pot, bring water, bouillon, and chicken breasts to a boil. When chicken is cooked through, remove them from pot and add the vegetables to the stock. Shred chicken then add back into the pot. Add noodles and cans of soup and cook until noodles are tender.

Remove from the heat and stir in the sour cream. Sprinkle with minced parsley.
Serve with your favorite bread.