#1 Preheat the oven to 375° F. Cook and drain the noodles according to the package directions in a 5-quart pot #2 While the noodles are cooking, season the chicken with poultry seasoning, as well as salt and pepper if you prefer. Remove the noodles from the pot and set aside #3 Heat 1 tablespoon butter in the pot over medium high heat. Add the chicken and cook until browned and cooked through fully (a meat thermometer should read 165° F). Remove the chicken from the pot #4 Heat the remaining 1 tablespoon of butter in the pot. Add all but ¼ cup of each type of mushroom to the pot, along with the yellow onion. Saute the vegetables until they become softened and a bit browned. Add the minced garlic and saute for 1-2 mins #5 Add the chicken broth to the pot and deglaze. Add the Campbell’s Condensed Cream of Mushroom Soup and stir to mix well. Add the sour cream and incorporate into the mixture #6 Add the chicken back in as well as the cooked noodles and mix well. Remove from the heat and pour into an oiled or sprayed baking-safe dish #7 Roughly chop the remaining mushrooms, and in a bowl, mix the mushrooms, cornbread stuffing mix and the oil. Add this mixture evenly to the top of the chicken and pasta mixture #8 Place into the oven and bake for 10-12 minutes or until the topping is crispy and golden brown. Let the dish cool for 5 minutes before serving with chopped parsley as the garnish.