In large saucepan, melt butter; add mushrooms, garlic, salt, and lemon juice. Saute until mushrooms are tender, about 5 minutes. Stir in flour and chicken bouillon; blend well. Add milk. Cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.

Heat oven to 325 degrees. To assemble spread about 1/2 cup sauce in ungreased 13 x 9 inch (3 quart) baking dish. Layer 1/3 of noodles, 1/3 of ricotta, 1/3 of Mozzarella, 1/3 of sauce and 1/3 of Parmesan cheese; repeat layers, ending with Parmesan on top. Sprinkle with 2 tablespoons parsley. Bake at 325 degrees for 45 minutes or until bubbly. Let stand 10-15 minutes before serving. 8 servings.