Preheat an oven to 350F.

Bring a medium saucepan of salted water to a boil. Break the dry noodles and half, add to pot, and cook until al dente.

Meanwhile, add 1 T olive oil to a large saute pan. Add the mushrooms, onions and celery, season with salt and pepper, and saute until the mushrooms are golden brown, and all liquid has evaporated.

Add the remaining 2 T butter to the pan, and whisk in the flour after it has melted. Cook for 1-2 minutes.

Slowly pour in the stock, using a wooden spoon to scrape up browned bits from the bottom of the pan. Add the marsala, milk, and cream; whisk until smooth. Simmer until thickened.

Move the cooked noodles from the water to the pan; add chicken and toss to combine.

Spray a 9 x 13 pan with cooking spray. Pour noodle mixture into the pan and sprinkle with cheese.

Bake in preheated oven for 30 minutes, until cheese is melted and browned.