Boil noodles until they just start to get tender, but not done, and drain.  

Melt two tablespoons of the butter in a large Dutch oven over medium heat, add onion, celery, carrot, and garlic.

Cook for a couple of minutes or until the onions and garlic start to brown.  

Stir in chicken bullion that has dissolved in water, salt, pepper and chicken.  

Meanwhile in a small skillet add remaining tablespoon of butter and mushrooms.  

Cook mushrooms until they start to brown, stirring occasionally then add to soup.  

Add half -and- half, noodles and parsley.  

Cook over medium heat for 15 to 20 minutes or until noodles are heated through.  

Serve with crusty bread