Creamy Chicken and Noodles

8 cups of chicken broth ( or equal amount of water with bouillon)
½ teaspoon poultry seasoning
1 teaspoon onion salt
1 (12 oz) pkg extra wide egg noodles
4 cups of cooked and shredded chicken
2 (10 3/4 oz) cans of condensed cream of chicken soup
1 cup reduced fat sour cream
Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt.  Cook noodles in broth for 6-8 minutes until tender.
Add chicken to broth/noodles.  Then mix in condensed soup.  Stir until smooth and creamy.
Just before serving mix in the sour cream.  Serves 6-8