In a large skillet, heat over medium-high heat and add the ground Italian sausage along with diced green peppers. Cook, stirring occasionally, for about 6-8 minutes until the sausage is browned and cooked through.

Reduce the heat to medium-low and add freshly minced garlic and Italian seasoning. Sauté for about 30 seconds until the garlic is fragrant.

Pour in ½ cup of white cooking wine, scraping up any browned bits from the pan. Allow to simmer for about 3-4 minutes, reducing the wine by half.

Stir in the diced tomatoes, including all the juices, add dried basil, and season with salt and pepper to taste. Let simmer for another 5 minutes.

Once the sauce has thickened, gently fold in the cooked egg noodles, ensuring all the noodles are well coated.

Continue to cook over low heat for about 3-5 minutes, stirring occasionally, until everything is heated through.

Remove from heat and serve hot, topped with grated Parmesan cheese and freshly chopped parsley.