Preheat your oven to 350°F (175°C).

Bake the chicken breasts in broth and water for 45 minutes.

Once cooked, remove the chicken, allow it to cool, and then cube it.

Cook the noodles in broth and water according to package directions, being careful not to overcook.

Drain the noodles and place them in the bottom of the greased 13 x 9 x 2 inch casserole dish.

Drizzle the melted butter over the noodles.

In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, sherry, grated onion, and seasoned salt.

Mix well.

Add the cubed chicken on top of the noodles in the casserole dish.

Spread the sour cream mixture evenly over the chicken.

Optionally, sprinkle paprika over the top of the casserole.

Bake in the preheated oven for 20-30 minutes or until the top is slightly browned and the casserole is heated through.

Serve hot.