Chicken And Noodles

• 4 boneless skinless chicken breasts
• 2 teaspoons chicken bouillon
• 1 (12 ounce) package egg noodles
• 1 tablespoon white cooking wine
• 1 can cream of mushroom soup (optional)
• 1/4 cup milk
• 2 tablespoons parmesan cheese
• 1 cup sour cream
• 1 tablespoon parsley flakes

1. Cook chicken breasts till tender, yet moist.
2. (Bake or cook in waterless fry pan.)
3. Add bouillon and wine while chicken is cooking.
4. Cook noodles per directions; rinse.
5. Remove, chicken breasts to a 9x11 inch baking dish.
6. Stir mushroom soup and milk into small amount of juice where chicken cooked.
7. Add parsley flakes and sour cream.
8. Stir in noodles, coating with sauce and heating thoroughly.
9. Stir in Parmesan cheese.
10. Pour over chicken. Salt and pepper to taste.
11. Serves 4 to 6.

chicken breasts, chicken bouillon, egg noodles, white cooking wine, cream of mushroom soup, milk, parmesan cheese, sour cream, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84832 (may not work)