Comforting Chicken Noodle Soup

2 Quarts Water 9 chicken bouillon cubes 6 1/2 cups uncooked wide egg noodles 2 cans (10 oz. each) cream of chick soup, undiluted 3 cups cubed cooked chicken 1 cup sour cream minced fresh parsley In a large saucepan, bring water and bouillon to a boil. Add noodles, cook uncovered until tender, about 10 min. Do not drain. Add soup and chicken, heat through. Remove from the heat stir in sour cream. Sprinkle with parsley. Yield 10-12 servings (2 1/2 quarts) Note: frozen food section family size package of grandma's brand frozen egg noodles