Preheat your oven to 350°F (175°C).

Cook the noodles according to package instructions in salted water until al dente.

Drain and set aside.

In a mixing bowl, combine cooked noodles, condensed cream of mushroom soup, grated Parmesan cheese, drained mushrooms, and shredded chicken.

Stir until well combined.

Fold in the sour cream until evenly distributed.

Transfer the mixture into a greased baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.

Sprinkle additional grated Parmesan cheese over the top during the last few minutes of baking, if desired.

Serve hot and enjoy!