In a pot of boiling water. Add 1 tsp of salt and cook the pasta according to the directions on the package. Drain well and set aside.
Grill the sausage until warmed through and the sausage has a nice char on the outside. (In most cases Chorizo or Andouille Sausage comes precooked. If raw, cook to an internal temperature of 155 degrees using a thermometer). Set aside for 3 minutes to rest and then chop the sausage.
In a nonstick pan on medium heat add the butter and oil to the pan. Once melted, stir in garlic 1-2 minutes till 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 in volume to a creamy consistency (about 5-10 minutes).
Stir in cooked sausage and noodles. Season with salt and pepper to taste. Top with parmesan and parsley and serve.