Chicken Noodle Soup I

1 onion, chopped fine and sauted in margarine

4 skinless chicken breasts or hind quarters

1/2 bell pepper (do not chop)

1 can cream of chicken soup

1 can cream of mushroom soup

1 can chicken broth

Parsley flakes (1 tsp dried)

Small pkg egg noodles (6 to 8 oz)

Cook chicken in water to cover with the sauted onion, salt, pepper, and bell pepper. Debone chicken and remove bell pepper. Cook noodles in chicken broth. Add soups, parsley and chicken.