Creamy Chicken Noodle Soup

4-5 potatoes
1-2 carrots
Egg noodles  4-5 handfuls
1 or 2 or 3 chicken breasts
chicken boullion granules
1 pint sour cream
4-5 cans cream of chicken soup

I never make this the same way twice.  I don't measure - sorry.
Peel and cube/cut potatoes and carrots, and "just" cover with water and cook until tender.  Don't empty the water, and just add chicken boullion granules to taste.  While the vegetables are cooking, cut up chicken into small pieces, and cook in frying pan till done, then empty in with vegetables.  While all of this is going on, you can bring a big pan of water to boil, and add the egg noodles.  Cook till tender.  Add sour cream and cream of chicken soup to the vegetable mixture (at this point, you have the heat turned off).  The sour cream will most likely be cold (out of your fridge), and the soup will be at room temperature, but when mixing it with the cooked vegetables and chicken, it will warm up, and then when you add the cooked and drained (hot) noodles to the whole mixture, it won't take much more (if any) to warm the whole mixture to your liking.  Be sure to watch it so it doesn't scorch on the bottom of the pan.  You can add milk to thin as necessary.

This recipe originally came from Shasta Breshears.  I have tweaked it a little.