Chicken Parmesan with Noodles and Cheese

1 package (12 oz) egg noodles

1 c. bottled spaghetti sauce

¼ c. flour

1 egg, slightly beaten

1 T. water

½ c. packaged seasoned bread crumbs

¼ c. grated parmesan cheese

½ t. oregano

4 boneless, skinned chicken breast halves, lightly flattened

2 T. olive oil

1 c. mozerella cheese

1 T. butter

¼ c. heavy cream

Cook noodles following package directions. Heat spaghetti sauce in a small pan over low heat. Combine flour and pepper on wax paper. Combine egg and water in shallow dish. Combine bread crumbs, 2 tablespoons of the parmesan and oregano on a second piece of wax paper. Turn chicken in flour mixture to coat both sides evenly. Dip chicken in egg mixture, then crumbs, turning t coat all sides. Heat oil in large skillet over high heat. Saute chicken on one side for 3 minutes in hot oil or until lightly browned. Turn and saute 2 minutes longer. Lower heat to medium. Sprinkle mozzarella over chicken. Cover skillet and cook 2 minutes or until cheese is melted and chicken firm to the touch. Meanwhile, drain noodles. Add butter and cream to pot used to cook noodles. Heat over medium heat until butter is melted and cream is bubbly. Add noodles and remaining parmesan cheese. Toss to combine. Pour noodles onto serving platter, sprinkle with additional parmesan if you wish. Arrange chicken over noodles and spoon spaghetti sauce over chicken.