In a large saucepan or Dutch oven, bring 8 cups of water to a rolling boil over high heat. Add 2 tablespoons of chicken bouillon granules and stir until fully dissolved, allowing the mixture to bubble for about 2 minutes.

Once the broth is bubbling, add 8 ounces of wide egg noodles and cook uncovered for about 10 minutes. Stir occasionally to prevent sticking, until tender but still slightly firm.

Reduce the heat to low and stir in one 10.5-ounce can of cream of chicken soup and 2 cups of cubed cooked chicken. Mix well until everything is combined and heated through, about 5 minutes.

Remove the pot from heat and gently mix in ½ cup of sour cream until fully incorporated.

Ladle the soup into bowls and garnish with fresh minced parsley. Serve immediately.