Keep it quick and easy with Chicken Noodle Parmigiana. This recipe hardly takes any time at all!

1 egg, beaten
1/2 cup Italian-flavored bread crumbs
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup vegetable oil
1 (26-ounce) jar spaghetti sauce
1 1/2 cup water
1/2 pound fresh sliced mushrooms
2 (3-ounce) packages ramen noodles, broken up (seasoning packet reserved for another use)
1/2 cup (2 ounces) shredded mozzarella cheese

Place beaten egg in a shallow dish. Place bread crumbs in another shallow dish. Dip chicken in egg then in bread crumbs, coating completely.
In a large skillet, heat oil over medium heat. Cook chicken 4 to 5 minutes per side, or until no pink remains.
Remove chicken to a serving platter and cover to keep warm. Add spaghetti sauce, water, mushrooms, and noodles to skillet. Cook 4 to 5 minutes, or until noodles are tender, stirring occasionally.
Reduce heat to medium-low and return chicken to skillet, placing it over the noodles. Sprinkle chicken with mozzarella cheese. Cover and cook 4 to 5 minutes, or until chicken is heated through and cheese is melted.