In a large saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In large a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through. In a greased 13-in. x 9-in. x 2-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 6 cheese slices, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting. Yield: 12 servings.