Chicken Skillet Supper

olive oil for the skillet
T Italian seasoning
2 lbs chicken strips or diced chicken breasts
8 oz fresh mushrooms thickly sliced
1/2 C sliced celery
1/2 C chopped onion
2 C chicken stock plus more as needed
8 oz medium egg noodles
1 C milk
4 oz cream cheese cut in small pieces
2 T chopped fresh parsley
Salt and pepper to taste

Coat chicken with Italian seasonings. Heat the oil in the skillet until it is very hot. Add the chicken and saute until it is just golden on all sides. Add the mushrooms, celery, and onion and saute until tender. Add the two cups of the chicken stock and bring to a simmer. Add the noodles. Simmer, stirring often, until the noodles are cooked. Add chicken stock as needed to keep the mixture from getting too dry. When noodles are cooked add the milk and cream cheese. Stir until the mixture is smooth and creamy. If it the sauce seems too thin just simmer to let some of the liquid evaporate. Taste and add salt and pepper if needed. Stir in the chopped parsley and serve.