In a large stockpot, place the chicken pieces and cover them with 10 cups of water. Add the chopped onion and celery to the pot. Season with salt and pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is fully cooked and tender.

Carefully remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.

Add the corn kernels to the pot with the chicken broth and shredded chicken. Bring the soup back to a gentle boil. Add the egg noodles and cook for about 10 minutes, or until the noodles are tender.

If using hard-boiled eggs, chop them into small pieces and add them to the soup during the last few minutes of cooking. This addition is traditional in some Amish recipes and adds extra richness to the soup.

Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.