Place a large Dutch oven or heavy-bottomed stockpot over medium heat and melt the butter.

Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables have softened.

Stir in the minced garlic and cook for 60 seconds until fragrant.

Pour in the chicken broth and stir in the ranch seasoning packet. Add the shredded chicken and crumbled bacon.

Increase heat to medium-high and bring the mixture to a gentle boil.

Add the egg noodles and reduce the heat to medium. Simmer for 8-10 minutes, or until the noodles are cooked through to your preferred tenderness.

Reduce the heat to low. Add the cubed cream cheese, half and half, and shredded cheddar cheese.

Stir continuously for 2-3 minutes until the cheeses are fully melted and the broth is smooth and thickened.

Remove from heat and serve immediately. Garnish each bowl with sliced green onions and additional bacon bits if desired.