Add 3 cups of water to a large pot. Add curry powder and salt, and cook the noodles for 2 minutes. In a pan, melt the butter and sauté the chopped garlic until fragrant. Add the mushrooms one by one, cooking each until slightly browned, then set aside. Return all mushrooms to the pan and add the chicken broth and cream. Add the partially cooked noodles, chopped basil, and a little of the noodle cooking water. Cook until the sauce thickens and the noodles are well coated. Sprinkle with grated aged cheddar cheese, and serve. Enjoy!