In a bowl, toss the shrimp with blackening seasoning until well coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are opaque and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are tender, about 5 minutes.
Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream and Worcestershire sauce, cooking for another 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Add the cooked shrimp and egg noodles to the skillet, tossing everything together until well combined.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Add spinach or kale to the skillet in step 4 for extra nutrition and color.