Cook the pasta in chicken stock. Two minutes before the suggested cooking time on the package, remove 1 1/2 cups of the liquid, and drain the pasta.
Preheat your oven to 425 degrees. Spray a 13 by 9 casserole dish with cooking spray and set aside.
Melt the butter over medium low heat in a large sauce pan. Add the mushrooms, onion, and garlic to the pan. Cook until the veggies are soft and tender.
Add the flour to the pan, mixing it in to make a paste. Very slowly add the reserved cooking stock. Approximately a tablespoon of stock at a time, waiting until the last bit of stock was completely combined before adding the next bit.
Now slowly add the heavy cream and marsala wine.
Once all the marsala and heavy cream are mixed in season to taste with salt and pepper. Stir in the chicken, cooked noodles, and 1 1/2 cups of the cheese. Pour the mixture into the greased casserole dish and top with the remaining 2 cups of cheese.
Bake, uncovered, for 10 minutes or until your desired level of cheese browning.