Cook pasta according to package directions; drain. Return pasta to pan.
Meanwhile, for sauce, in a large skillet cook mushrooms, onion, and garlic in hot oil about 5 minutes or until tender. Stir chicken broth into flour; add to mushroom mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in tomatoes, prosciutto, basil, and oregano. Pour over pasta; toss to coat.
Transfer to a warm serving dish. Sprinkle with Parmesan cheese. Makes 4 side-dish servings.