2-4 boneless, skinless chicken breasts
1 bottle Seven Seas Robusto Italian dressing
1 (16 ounce) bag egg noodles
4 ounces sour cream
1/2 cup Parmesan cheese

Place chicken breasts in crockpot. Pour Italian dressing over. Cover and cook on LOW FOR 7 hours or on HIGH for 3 1/2 hours.

Remove chicken from crockpot and leave turned on. Add 1/2 the sour cream and stir until dissolved.

Cook noodles and drain. 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.