Mud's Chicken Tetrazinni

Season chicken cubes with 2 T greek seasoning and onion flakes. Melt 3 T of the butter in a large saucepan. Sauté chicken over medium heat, stirring occasionally, until done. Pour chicken and all juices into a bowl and set aside. Melt remaining butter and add mushrooms. Season mushrooms with remaining greek seasoning. Stir mushrooms often but give them time to brown nicely. When mushrooms are nearing completion start the water boiling for the noodles. Pour chicken and juices back into the saucepan with the mushrooms. Add cream of mushroom soup and milk, stirring constantly until soup is creamy. Cover and let simmer until noodles are done. Return noodles to pan and pour chicken mixture over them. Mix well and cover with the Sargento cheese. Let rest off heat until cheese is melted.