Marinate the chicken strips with 2 tablespoons of soy sauce and 1 tablespoon of corn flour.
Bring a huge pot of water to boil and add some salt to raise the boiling point. Add in some oil and when the water is on a rolling boil, dump in the penne and cook until al dente. You will want the pasta to still have a bite so that it will not be overcooked when it is baking later on. Drain and set aside.
While the water is boiling/pasta is cooking, heat a couple of tablespoons of olive in a deep pot. When the oil is hot, add in the onion and sauté until translucent. Once the onion is translucent, add in the chicken and stir occasionally, until the chicken is cooked. Form a hole in the middle of the pot and add in the sliced button mushrooms, stirring occasionally until the mushrooms have reduced. Stir in garlic and then the can of diced tomatoes. Bring it to a boil and lower the heat to a simmer. Add in any herbs you like such as basil, thyme or rosemary etc. Simmer for about 10 to 15 minutes or until the tomatoes have softened.
Stir in the milk and cheese and reduce it until it reaches the consistency you like. Turn the heat off and season with salt and black pepper. As the tomatoes and Parmesan already have some salt in them, make sure to taste the sauce before adding the salt.
Get a casserole dish. Spread a little of the sauce on the bottom of the dish and line with the pasta. Spread another layer of the sauce then top with mozzarella cheese. Then spoon some sauce on top and repeat, ending with mozzarella cheese on top (that is if you are not using Parmesan; if using Parmesan cheese to top the layer off, end off with a sauce layer then top with Parmesan cheese).
Bake for 20 minutes until the sauce is bubbling, the pasta is cooked, and the top is browned. Let stand for 5 minutes before serving.