With the pasta cooked and set aside, add 2 tablespoons butter to skillet pan over medium-high heat. Once the butter starts to melts add chicken. Season chicken with salt and pepper and cook on both sides until it has a golden crispy outer crust, and cooked all the way through 7-10 minutes.
Remove chicken from pan and set aside to cook, add the noodles to the skillet pan in the chicken juices, set aside.
Make the sauce using the noodle pot. Add in 2 tablespoons butter, onion, mushrooms and garlic. Cook until mushrooms are tender and glossy, 5 minutes.
Add in wine and let it cook 3-5 minutes, until wine starts to absorb into the mushrooms.
Stir in flour and remaining 2 tablespoons of butter. Pour in Campbell’s Savory Portobello Mushroom Soup, stir until combined. Add in cheese and stir until melted.
Add in chopped chicken. Cook for 3-5 minutes, until sauce is hot.
Pour sauce over noodles and sprinkle with mozzarella cheese. Place skillet in the oven, set oven to high broil and broil the cheese until it light golden brown and bubbling. Remove from oven and serve.
**If you don’t have a skillet that has a handle that is oven friendly, just add the noodles to an oven safe baking dish, top with sauce and cheese like directed oven and place in oven to broil.*