Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions.
While the water is coming up to a boil, preheat a large skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook 3 minutes on each side.
In another large preheated skillet, heat remaining 2 tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.