Preheat oven to 350°. Align cooked noodles in a single layer on a large sheet of wax paper

In a mixing bowl toss together shredded chicken, 1 cup mozzarella cheese, Parmesan cheese, or mono cheese, & 3 tablespoons fresh parsley, set aside

In a separate mixing bowl use electric hand mixer set on most read blend cream cheese until smooth then mix and milk, dried basil, garlic powder, onion powder, and season with salt and pepper to taste

Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat Reserve remaining cream cheese mixture

Spread 1/3 cup of the chicken mixture into an even layer along the length of each cook lasagna noodle then roll noodles to opposite end

Spread 1/4 cup of the remaining cream cheese mixture along the bottom of a dish

Cover each lasagna roll evenly with remaining cream cheese mixture be sure to cover types of pasta entirely
Sprinkle on top evenly with remaining 1 cup mozzarella cheese bake in oven for 25 to 30 minutes

Sprinkles top evenly with remaining 1 tbsp chopped fresh parsley. Serve warm