Creamy Chicken Noodle Soup

Ingredients:

3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional

Directions:

Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.

(submitted by Leslie Soelberg)