In a deep skillet, heat oil over medium heat. Add onions and cook for 3-5 minutes or just until they begin to turn translucent; stir in mushrooms. Cook another 3-5 minutes or until mushrooms begin to soften, stir in garlic and cook for 1 minute. Remove mushroom mixture and set aside.

Add whole milk (whole milk works, as it combines with the starch from the pasta to make a creamy sauce) and chicken broth to the pan and bring to a boil. Once the milk begins to boil add egg noodles. Reduce heat. Cook egg noodles according to package directions, stirring often to prevent milk from spilling over or from scorching.

Continue to cook noodles until liquid has been reduced and the milk begins to thicken.

In a separate bowl, stir together the yogurt, seasoning, and Parmesan cheese. Stir yogurt into the pasta until it is fully combined. Add in mushroom mixture and chicken. Cook for another minute or two or just until the sauce is thick and creamy.

Remove pasta from heat and stir in spinach. Serve with additional Parmesan cheese if desired.