Chicken Corn Noodle Soup

½ (6 oz) package medium egg noodles
4 T butter
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 T fresh parsley
6 c chicken broth
½ lb chicken, cooked and shredded
2 c freezer corn, thawed
Salt and pepper

In a large saucepan over medium heat, melt butter. Add onions, carrots and celery and sauté for about 10 min or until vegetables are slightly soft. Add parsley and sauté an additional 10 min. Add chicken broth and noodles and simmer until noodles are tender, about 8-10 min. Three minutes before soup is done add the chicken and corn and heat through. Season with salt and pepper, to taste.