TZUTC: -0500   
   MSGID: 69586.homecook@1:2320/105 2b202fe7   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Creamy Chicken Noodle Soup   
    Categories: Poultry, Pasta, Dairy, Herbs   
         Yield: 12 servings   
       
         2 qt Water   
         8 ts Chicken bouillon granules   
     6 1/2 c  Uncooked wide egg noodles   
    21 1/2 oz (2 cans) cream of chicken   
              - soup; undiluted   
         3 c  Diced, cooked chicken   
         1 c  Sour cream   
              Minced fresh parsley   
       
     In a large saucepan, bring water and bouillon to a boil.   
     Add noodles; cook, uncovered, until tender, about 10   
     minutes. Do not drain. Add soup and chicken; heat   
     through.   
        
     Remove from the heat; stir in the sour cream. Sprinkle   
     with minced parsley.   
        
     Joanna Sargent, Sandy, Utah   
        
     Makes: 12 servings (3 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Keyboard bad or missing. Press F1 to continue   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 1/19 16/0 18/200 19/37 80/1 90/1 104/119 105/81 106/201 116/17   
   SEEN-BY: 116/18 120/302 616 123/10 130 129/305 142/104 799 153/757   
   SEEN-BY: 153/7715 154/10 30 50 700 203/0 218/700 840 220/90 221/1   
   SEEN-BY: 221/6 360 226/30 44 50 70 227/114 229/110 114 206 300 310   
   SEEN-BY: 229/317 400 426 428 470 664 700 240/5832 266/512 280/5003   
   SEEN-BY: 280/5006 282/1038 291/111 301/1 320/119 219 319 2119 322/757   
   SEEN-BY: 322/762 326/101 335/364 341/66 342/200 396/45 423/81 460/58   
   SEEN-BY: 633/280 712/848 2320/0 105 304 401 3634/12 5058/104 5075/35   
   PATH: 2320/105 154/10 221/6 1 320/219 229/426