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Cook noodles according to package directions. Drain, toss with a drizzle of olive oil, and set aside.
In a large skillet, cook bacon over medium high heat until just crisp (don't overcook it). Use tongs to transfer bacon to a paper towel-lined plate to cool slightly before roughly chopping. *Keep bacon drippings in the pan* (See note for alternate method)
Over medium-high heat, add garlic and mushrooms to the pan and sauté for 2-3 minutes until garlic is fragrant and mushrooms are tender. Stir in bacon pieces.
Sprinkle flour over the garlic, mushrooms, and bacon and stir for 1 minute.
Gradually whisk in chicken broth, then heavy cream, and milk. Bring to a boil, then reduce to a high simmer.
Simmer for 5-10 minutes until sauce becomes thickened and creamy.
Season with salt and pepper. Stir in pasta noodles.
Taste, add salt and pepper if needed. Garnish with parmesan and parsley if desired and serve. Enjoy!