In the same pan, melt butter and add mushrooms. Cook mushrooms until they are just shy of your preferred level of doneness. (For me, about 5 minutes.)
Add basil, caramelized onions, salt and pepper and cook for one minute.
Add the wine and cook for another minute.
Add the half and half and bring to a boil over medium-high heat. Simmer for 2-3 minutes until slightly reduced and thickened.
While sauce is simmering, cut your chicken into strips or cubes, whatever you prefer.
Add Parmesan cheese and chicken to the sauce and stir. Stir in noodles and heat until warmed through.
Garnish with parsley, serve, and enjoy.