Pre-heat oven to 350 F. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms. Melt butter in a large skillet over medium-high heat. Add 1 tbsp oil to pan; saute 3 minutes. Add cremini and exotic mushrooms, 1/2 tsp. salt, and 1/4 tsp. black pepper; saute 6 minutes or until mushrooms are browned.
Add thyme and 3 garlic cloves; saute 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tbsp. chives. Add reserved porcini remaining mushrooms. Heat a saucepan over medium-high heat. Add 1 tbsp. oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; saute 30 seconds.
Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 tsp. salt, and remaining pepper; bring to a boil. Combine remaing 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk. Spoon 1/2 cup sauce into an 11x7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350 F. for 45 minutes or until golden. Top with remaining 1 tbsp. chopped chives.