Quick and Easy Chicken and Stuffing Casserole

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix. Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer. Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.