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In a large saucepan or Dutch oven, bring the water and the bouillon to a boil. Add in the egg noodles and cook, uncovered, until the noodles are tender, about 10 minutes. Do not drain.
Add in the cream of chicken soup and the cooked chicken pieces. Simmer until the soup and chicken are heated through.
Remove the saucepan from the heat and stir in the sour cream. Sprinkle the soup with minced parsley and serve.
www.tasteofhome.com/recipes/comforting-chicken-noodle-soup/