1Preheat oven to 350 degrees.
In a large pot cook chicken breast in 6 quarts of water with 2 bouillon cubes and salt and pepper until chicken is done (about 20 mins.) Reserve 1 cup of chicken broth. Allow to cool.
2Cook entire package of Egg Noodles in the chicken broth until tender. Drain and set aside.
3Cut chicken breast into bite sized pieces and place in a large mixing bowl. Mix in both cream soups, sour cream and S&P to taste. Once they are mixed well add in the noodles to blend. (At this point you may want to add a little of the reserved broth so it will not be dry) Pour mixture in a 8 x 12 Pyrex baking dished that you have sprayed well with Pam. Sprinkle cracker crumbs over the dish and pour melted butter on top of crackers. Bake for 45 minutes or until bubbly.