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In same pot as you cooked the noodles, melt the butter over medium heat. Add the onion, celery, and mushrooms and cook, stirring, until soft, about 8 minutes. Season with salt, add the sherry, and cook for about 1 minute. Gradually add the flour to the pot while stirring to coat the vegetables. Cook, stirring constantly, until the mixture is thick, about 5 minutes. Begin gradually adding the chicken broth while stirring constantly. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 5 minutes or until thickened. Add the cream cheese and stir until melted. Add 1 cup of Parmesan cheese to the pasta and cooked chicken and stir until combined. Pour the mixture into the prepared casserole dish.
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