Cut each chicken breast into two pieces, and sprinkle all chicken with combined oregano, garlic powder, salt, and pepper.
Cook in lightly greased large Dutch oven over medium heat until browned 5 to 8 minutes, and remove from skillet. Add mushrooms, onion, bell pepper, and garlic to Dutch oven, and sauté 3 to 4 minutes, and return chicken to pan. Add tomatoes with liquid, wine, and bay leaf, and heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes.
Heat to boiling, and stir in combined cornstarch and water. Boil stirring until sauce is thickened, about 1 minute. Discard bay leaf, and season to taste with salt and pepper. Serve over noodles.