01 -
Preheat oven to 175 °C (350 °F).
02 -
Boil egg noodles until al dente. Drain and set aside.
03 -
Cook bacon in a skillet until crisp. Crumble and set aside.
04 -
In the same skillet, brown the cubed chicken on medium heat until no longer pink (5–7 minutes). Remove from heat.
05 -
In a large bowl, whisk together sour cream, cream of chicken soup, milk, and ranch seasoning mix until smooth.
06 -
Toss the cooked noodles, browned chicken, and half the crumbled bacon with the sauce mixture. Transfer to a greased 23x33cm (9×13-inch) baking dish.
07 -
Sprinkle the top with shredded cheese and the remaining crumbled bacon.
08 -
Bake in the preheated oven for 25–30 minutes until the cheese is melted and bubbling.
09 -
Garnish with thinly sliced green onions and serve hot.