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Cook the noodles al dente in salted water, according to package directions. Drain, reserving 1 cup of the noodle cooking water.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and salt and cook, stirring occasionally, until they soften and begin to brown. Add the chard and cook, stirring, until wilted, about 2 minutes more. Transfer the vegetables to a bowl or plate.
Add the remaining tablespoon of oil to the skillet and then add the garlic. Cook, stirring, for about 30 seconds. Add the gochujang and cook, stirring, for about 1 minute.
Stir in the cream and soy sauce and simmer until the mixture thickens a bit, 2 to 3 minutes. Add a splash of the reserved noodle cooking water to loosen the sauce a bit.
Add the drained pasta to the skillet and cook, tossing the noodles with tongs, Cok for about 2 more minutes, adding additional reserved pasta cooking water, a little at a time, to ensure the sauce coats the noodles well. Toss in the reserved chard and mushrooms and then stir in the Parmesan cheese.
Serve immediately, garnished with green onions, fried onions, crumbled bacon, or any other garnishes, as well as additional Parmesan cheese.