1. Preheat oven to 425°F. Cook egg noodles as instructed on bag. Meanwhile saute celery and carrots in 1/4 - 1/2 stick of butter. Mix egg noodles with celery, carrots, chicken, and corn. Mix in 1 1/2 - 2 cans of mushroom soup until entire mixture is coated. Spread evenly in 9 x 11 cooking dish.
2. Mix stuffing with chicken broth and 1/4 to 1/2 stick of melted butter until moist. Cover casserole with stuffing.
3. Cook 30 minutes or until middle of dish is heated through.