Pull chicken off the bone and cut into cubes or shred. Put in a bowl and set aside, Discard bones and skin.
Melt 2 Tablespoons butter. Saute mushrooms, onion, carrots, and celery, about 5 minutes, stirring every few minutes
Pour in the chicken stock and bring to a simmer. Add the chicken meat, salt, pepper, and thyme.
If you are using the Cream of chicken Soup: stir in the soup and let simmer about 5 minutes. Bring up to a low boil (about medium high). Add egg noodles and allow to cook for about 10 minutes. Stir in parsley. It’s ready to eat.
OR
If you are using the cooking sherry, parmesan cheese, and cream: allow to simmer about 5 minutes. Bring to a low boil (about medium high). Add egg noodles and cook about 8 minutes. Add the sherry and rosemary, parmesan, and cream. Cook another 2 minutes. Stir in parsley. It’s ready to eat.