Boil water and cook noodles to desired texture. (Any noodles will do, I stick with a short noodle you can get on a spoon.)

While your noodles are cooking, in a nonstick skillet over medium heat add some olive oil, and the garlic and onion, cook 1 min. Brown your chicken breast pieces on all sides. Add mushrooms about halfway thru cooking your chicken. (optionally, frozen peas could be thrown in at this point as well)

Drain the noodles and add back to the pot. Stir in the chicken mixture, cream, butter, basil, garlic powder, salt and pepper.

In a bowl, whisk together chicken broth and flour and add to the pot. Cook until the sauce coats your spoon, making sure to stir so the cream doesn't scorch.(if sauce gets too thick add a splash of milk)

Let cool 2 minutes, Sprinkle with parmesan cheese and serve.