Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick spray and set aside.

Cook noodles according to package directions.

In a large sauce pan, melt butter. Add in garlic and sauté until fragrant, about 30 seconds. Whisk in flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in milk, whisking constantly.

Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and season to taste with salt and pepper.

Spoon a thin layer of sauce onto the bottom of the prepared baking dish and set aside 1/2 cup of the sauce mixture.

Mix in the cooked chicken to remaining amount of sauce and stir to combine.

Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread a spoonful of the chicken mixture on each noodle, then roll up each lasagna noodle. Lay the roll-ups in the baking dish seam side-down.

Spoon the reserved 1/2 of sauce on top of the roll-ups.

Bake for 15-20 minutes at 350 degrees, until the sauce is bubbly and beginning to brown. Garnish with parsley and serve warm. Serves 4.