Cut chicken into serving size pieces. Melt butter in large skillet and add garlic and curry powder. Add chicken and saute until golden brown. Add mushrooms and saute 3-4 min. Stir in soup mix and flour and gradually add water, stirring constantly. Add celery and cover. Simmer for 20 min, stirring occasionally. Add asparagus which have been cut into 1 inch pieces and cook an additional 10 min, or until chicken is tender. Serve on platter surrounded by noodles topped with parsely.