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Preheat oven to 400.
Heat the oil in a medium skillet over medium high heat. Season with salt, and sauté the mushrooms until they darken and become tender, about six minutes.
In a medium pot, melt the two Tbs. butter. Once the butter starts to foam, whisk in the flour, until it becomes a paste, just a few seconds. Slowly add the milk and keep whisking for a few minutes, as the cream sauce thickens. Add in the room temp cream cheese and whisk until it thickens even more. Add a large pinch of salt and 1 Tbs. lemon juice. Taste it. Need anything? More salt? Get it right, babe.
Arrange the dry noodles in the bottom of a casserole dish. An 8x13 is perfect! Layer about three cups of the shredded chicken over the noodles, and sprinkle in the sautéd mushrooms and peas. Pour the cream sauce over the noodles and chicken, along with half a cup of boiling water. Make sure all of the noodles are submerged in the liquid. Sprinkle the cheese over the dish, cover and bake for 20 minutes. Uncover and sprinkle on the crushed crackers. Bake another 20 minutes, or until the cheese is starting to brown and bubble.
Serve family style and IMMEDIATELY. Like now.
Serves 4!