Step 1

Preheat oven to 350 degrees.

Step 2

Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces.

Step 3

Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes.

Step 4

Whisk in flour until smooth. Cook for one minute, stirring constantly.

Step 5

Gradually add in broth and cream, whisking continuously. Cook for 6 to 8 minutes. Stir occasionally.

Step 6

Add 1/4 cup Parmesan cheese, salt, pepper, chicken, green onions, and spinach.

Step 7

Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything.

Step 8

Spoon into a greased 13X9-inch baking dish. Top with remaining 1/4 cup cheese and bake for 30 minutes.