Preheat oven to 375°F.

Cook noodles and drain.

Mix the ricotta or cottage cheese with the egg and stir in the Parmesan cheese; set aside.

Saute onion, mushrooms and garlic in olive oil with salt and pepper until mushrooms and onions soften.

Stir in the Marsala wine and let it cook down.

Add chopped cooked chicken and the package of Marsala cooking sauce and simmer for five minutes.

Spray the inside of a 9x3x2 inch loaf pan with cooking spray.

Spread one cup of the Marsala sauce into the bottom of the pan while it is still saucy.

Continue simmering the rest to thicken more.

Place two noodles in the pan and tuck ends under.

Top with the ricotta/cottage cheese mix, one cup of shredded mozzarella and half of the thickened sauce.

Top that with the last two noodles, tucking ends under.

Then the last of the sauce and the remaining mozzarella with the 1/4 cup Parm going on last.

Cover pan with foil and bake for 35 minutes.

Remove foil and continue to bake until golden and bubbly, about 10-15 minutes.

Let rest 15-20 minutes to set up before cutting into it.