Cook Maggi noodles until al dente in 2 cups of boiling water. Pay close attention since this cooks quickly—in less than 2 minutes. The noodles should be drained, washed in cold water, and placed aside.
A pan with butter and olive oil should be heated. Add the mushrooms and cook for an additional two minutes on high, or until golden brown. Stir in the garlic for 30 seconds.
Mix thoroughly after adding flour. Cook on low for 2 minutes, or until the raw meat flavor disappears.
While stirring, add the milk, and blend. Mix in the olives, bell pepper, chili flakes, Italian seasoning, salt, and black pepper. Until the milk thickens, stir regularly to remove any lumps.
Add the cooked noodles, cheese, and basil leaves that have been chopped. After combining, serve right away!