Heat the oil in a large skillet over medium heat. Cook and stir the chicken, onion, bell pepper, mushrooms, and garlic until the chicken is no longer pink inside, approximately 10 to 15 minutes.

Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil. Bring the mixture to a boil, then reduce heat to simmer for 30 minutes.

While the chicken mixture simmers, bring a large pot of salted water to boil. Stir in the egg noodles and cook uncovered, stirring occasionally, until al dente (approximately 5 minutes). Drain well.