Heat a pot of salted water to boiling, add the pasta and cook until just tender. Drain only, no rinsing, set aside.

Heat a large skillet on medium heat with the oil. Lightly season the prepared shrimp with salt, pepper, and just a light sprinkling of paprika. When the pan is hot, add the shrimp in a single layer, work in batches if needed and cook just 1 to 2 minutes per side or until pink on the outside and opaque inside indicating they are just fully cooked through. Do not over cook the shrimp or the result will be tough shrimp. Remove the shrimp when just cooked through to a plate and cover.

Using the same pan add the butter and bring to medium heat, add onion when the butter is melted and the pan is hot, cook until onion is golden. Mix in the garlic and cook until fragrant, about 1 minute. Now stir in the wine and stir, scraping up any bits from the pan and simmer and reduce by 1/4 of the volume. Stir in the cream and simmer for another 2 minutes.

Sprinkle the Parmesan cheese and stir until smooth and creamy and remove from heat. Do not let the sauce boil. Add and mix in about 1/4 teaspoon of paprika and season to taste with salt and pepper.

Add the shrimp and pasta and mix into the sauce, garnish parsley or basil, grate some Parmesan on top and black pepper to taste.

Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain then set aside.

In a large pan heat 2 tablespoons of olive over medium heat and salt and pepper the chicken slices well and add to the hot pan and cook until slightly golden brown and cooked through, about 5 minutes. Remove the chicken from the pan to a plate and cover with a lid to keep it warm.

Using the same pan on medium high heat, add the remaining oil and the butter, when hot add the onion and cook for about 3 minutes or until soft, then add the mushrooms and cover, stir often and cook until soft, about 4 to 7 minutes. Add the garlic and stir continuously and cook for 30 seconds more. Now add in the milk and cream and simmer for 5 to 8 minutes, sauce should just bare be starting to thicken (it thickens slightly more when it is rested afterwards).

Add the chicken and parsley to the pan and season with salt and pepper to taste. Mix the chicken into the sauce. Add the pasta and mix into the sauce to coat. Heat the pasta and chicken through then remove from heat, cover and let rest for 10 to 15 minutes.

Stir again to mix and serve.

For the noodles, you can do this several ways; 1. Use boil first noodles and cook until just before done and drain and use. 2. Use oven ready noodles but briefly boil them first to just soften them up and drain and use. 3. Make your own egg pasta noodles and precook for 30 seconds in boiling water and drain and use.

Preheat your oven to 190 C. Grease a 9x13 baking dish with butter. Prepare the noodles as directed above.

In a large skillet, heat the butter on medium heat and add the onion and season with salt and pepper to your liking. Cook until soft, 10-15 minutes.

Place 4 noodles in an even layer on the bottom of the baking dish. Layer 1/2 of the onion over the noodles then layer 1/2 of the mashed potatoes over the onion, then 1/2 cup of cheese.

Repeat with another layer of noodles, remaining onion, remaining potatoes, and 1/2 cup of cheese.

Place the last noodles on the top and the remaining cheese.

Bake for 30 minutes or until hot and bubbly. Serve hot.