In a large saucepan over medium heat, melt 2 tablespoons of butter. Add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant and golden. Add 2 cups of cooked and shredded chicken, warming it through for 3-4 minutes.

Pour in ½ cup of buffalo wing sauce and sprinkle in ½ cup of freshly grated parmesan cheese. Toss gently for about 2 minutes until well-coated and glossy.

In the same pot, pour in 4 cups of chicken broth and bring it to a rolling boil. Add the instant ramen noodles and cook for 2 minutes until softened.

Stir in 1 cup of sliced mushrooms and 2 cups of fresh spinach. Cook for another 2-3 minutes, allowing spinach to wilt.

In a small bowl, whisk together ¼ cup of mayonnaise and 1 egg yolk until smooth. Slowly add a cup of hot broth while mixing, then pour it back into the pot.

Ladle the creamy ramen into bowls and top with the chicken mixture. Garnish with optional toppings like soft-boiled eggs or green onions.