In a deep skillet, or pot, bring 4 cups water to a boil. Stir in macaroni along with 1 teaspoon salt. Boil 6-9 minutes until fork-tender. Drain, toss with 1 teaspoon oil, and set aside.

In the same skillet you used for the pasta (or a new one if you used a pot) cook sausage over medium-high heat, breaking up with a spoon or spatula as it cooks, for 6-8 minutes or until completely browned. Use a slotted spoon to transfer to a bowl and cover to keep warm.

Reduce heat to medium and add butter to the pan. Once melted, stir in garlic 1-2 minutes til fragrant. Add mushrooms and saute 3-4 minutes until very tender.

Stir in chicken broth and heavy cream and simmer over medium-low heat until reduced (about 5-10 minutes).

Stir in cooked sausage and noodles. Season with salt and pepper to taste. Top with parmesan and parsley or thyme if desired and serve.