1. Preheat oven to 350.

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add mushrooms, bell pepper, onion, and garlic to pan; saute 10 minutes or until tender. Add Creole seasoning, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minutes, stirring constantly. Add wine; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Uncover and simmer 4 minutes.

3. Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk, stirring with a whisk until well blended. Cook until well blended. Cook until slightly thick (about 8 minutes), stirring constantly (do not boil). Remove from heat. Add provolone, teaspoon salt, and teaspoon black pepper, stirring until cheese melts.

4. Spread cup sauce in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; toop eith half of mushroom mixture and about cup sauce. Repeat layers, ending with the noodles. Spread remaining sauce over noodles. Cover and bake at 350 for 30 minutes. Uncover; sprinkle evenly with mozzarella and bacon. Bake an additional 10 minutes. Let stand 15 minutes before serving.