Preheat oven to 350 degrees and grease a 9x13 casserole dish well, set aside.

In a large pot with boiling water, boil pasta to al dente. You want it to be pliable, but still very crunchy.

Drain pasta water when al dente, and add pasta to greased baking dish.

In large nonstick pan, melt butter.

Add onions, sauté until light brown, about five minutes.

Add flour, and stir, cooking until fragrant and light brown, another five minutes, to create a roux.

Stir in cream cheese, milk, cream, soup, stock, herbs, and melt cream cheese.

Stir to thicken, then remove from heat.

Add shredded rotisserie chicken and peas to noodles.

Pour soup and cream cheese mixture over noodles. Top with shredded cheese and grated parmesan.

Bake 35-40 minutes, until top is browned and casserole is bubbling hot.

Serve and enjoy!