Creamy Chicken Noodle Soup

1 package Egg Noodles
Potatoes, peeled & diced (5-8)
carrots, peeled & sliced (4-6)
4 tsp chicken bouillon
2 cans cream of chicken soup
16 oz. sour cream
1 lb chicken breast, cooked & cut into bite size pieces
salt to taste

Boil Water, add noodles and veggies and boil until noodles are ready. Add chicken bouillon and cook until vegetables are tender. Don't drain water. Add the cream of chicken soup, cooked chicken, and the noodles. Heat through. Salt to taste. Makes 12-15 servings.