Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.

Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.

In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.

Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.

Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.

Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.