Heat oven to 350º. Grease 13 x 9 rectangular baking dish. Cook and drain noodles as directed on package.
Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken and the Parmesan cheese. Cook about 2 minutes or until hot.
Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat for the second layer (noodles, chicken mixture, asparagus, cheese). Top with remaining 3 noodles, the rest of the chicken mixture, and the last 1/2 cup of mozzarella.
Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown (you can turn oven to broil for a couple of minutes if it isn't browning to your liking). Let stand 10 minutes before cutting.