Preheat your oven to 350°F (175°C).

In a large saucepan, melt butter and sauté minced garlic. Whisk in flour to form a roux, then gradually add heavy cream, stirring until thickened. Add ranch dressing.

Cook egg noodles in salted water until al dente, then drain and set aside.

Grease a 9x13 inch casserole dish and layer half of the noodles, followed by half of the chicken.

Pour half of the creamy sauce over the noodles and add half of the cheddar cheese.

Repeat with remaining noodles, chicken, sauce, and top with remaining cheese and crumbled bacon.

Bake for 20 minutes, until cheese is melted and bubbly.

Let cool for 5 minutes before serving. Garnish with green onions if desired.