4 Chicken breast halves; skin, bone
1 Bottle Seven Seas Robusto Italian dressing
1 lb Bag egg noodles; cook, drain
4 oz Sour cream
1/2 c Parmesan cheese; grate
Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW 7 hours or HIGH 3 1/2 hours. Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.