Chicken Noodle Casserole

1 medium chicken stewed until tender
1 can cream of mushroom soup
1 stick butter (1/2 cup)
1 small pkg. egg noodles cooked
8 oz. sour cream
4 c. cornbread crumbs

After chicken has cooled remove meat from bones and chop, cut or tear into small pieces.

Mix the chicken, cooked egg noodles, mushroom soup, sour cream and 1 can of water together in a large mixing bowl.

Put a layer of bread crumbs on the bottom of a baking dish and then add the chicken mixture.

Top with remaining bread crumbs. Melt the butter and pour over breadcrumbs.

Bake for 20 minutes at 350.