Soften the chopped onion and minced garlic for 1 minute in a frying pan with cooking oil, stirring to distribute the heat. The garlic should smell fragrant without developing dark edges.

Start the noodles in a saucepan of boiling water while the aromatics cook, following the package directions for a 5-minute boil. The noodle strands should separate and become flexible while retaining their characteristic chew.

Scatter the bacon strips and sliced mushrooms into the frying pan and stir-fry over medium-high heat for about 2–3 minutes, until the mushrooms are fully cooked. The mushrooms should soften and lose their raw, firm texture as the bacon releases fat.

Combine the thick cream and ramen seasoning packets with the skillet toppings, stirring through the pan. The seasoning should disperse into an evenly colored sauce with no dry powder pockets.

Take the pan off direct heat and fold the parmesan into the warm cream mixture. The cheese should blend into the sauce rather than forming grainy clusters.

Drain the cooked noodles and toss them through the skillet sauce until every strand carries a coating. The finished noodles should look glossy, with sauce clinging to them rather than sitting separately underneath.

Finish with dried parsley and extra parmesan if desired. The optional garnishes add green flecks and a savory cheese finish.