Cook chicken breasts in water with onion, salt, pepper and carrots. When cooked, remove chicken, cut into bite-size pieces. Strain broth and return to pan, cook noodles in broth. When tender, add 1 can Franco American gravy and thicken with cornstarch to make sauce. Add chicken and pour into casserole.

Melt some butter and add Pepperidge Farm dry stuffing. Put buttered stuffing over casserole and bake in 400 degree oven until heated through.