In a Large Pot, bring 2 Qts. Water and 8 tsp. Chicken soup Base (in a tub at Sam's Club) to a boil.
Add 6 1/2 C. wide Egg noodles cook, uncovered until tender, about 10 min.. Do not drain. Add 2 cans Cream of chicken soup, and 3 C. cubed chicken( can cook chicken in broth , just make sure you still have 2 Qts. Liquid) Remove from heat; stir in 1 C. sr. Cream
Can serve with minced fresh parsley- yeild 10-12 servings
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