This refrigerated stock can sit for 3-4 days (remember you are making this on day 1 when you make the bruschetta). If you want to keep it longer, on day two, carefully sift and remove all bones, cartilage, and skin. (You'll be surprised how much meat there is off what you thought was the bare bones.) Then put in freezer containers in 2-cup portions and freeze for several months.
Take your stock that has had all the undesirables removed and whisk in one can of cream of chicken soup. Heat covered on high until boiling.
Bring to a boil and continue boiling about 1 minute or until the stock turns to gravy consistency. Remove from heat. The gravy will thicken upon standing. Salt and pepper if needed.
Cook a package of wide egg noodles according to direction. After draining well, add to the creamy chicken gravy. If there is not enough gravy or it is too thin, add 1/4 to 1/2 cup of sour cream. Serve with garlic bread.