12 ounces egg noodles
4 ounces dried beef slices
1 cup sour cream
1 10 3/4 oz can condensed cream of mushroom soup
6 boneless skinless chicken breast halves
3 slices bacon – cut in half
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F. Cook egg noodles in large pot of boiling water for 6 minutes. Drain the noodles, cool under cold running water, and drain again. Spread the dried beef over the bottom of a 12- x 8- x 2-inch casserole dish. Spread the noodles evenly over the beef. Combine the sour cream and mushroom soup in a small bowl. Pour the mixture over the noodles. Arrange the chicken on top. Cook the bacon in nonstick skillet for 3 minutes on each side; the bacon should be only partially cooked. Drain fat. Lay piece of bacon on each piece of chicken. Bake, uncovered, in 350 degree F. oven for 30 minutes. Cover dish with aluminum foil and bake for 15 minutes more or until chicken is cooked through. Sprinkle with parsley and serve. 6 servings.