Melt butter in a large pot over medium heat. Sauté chopped onion and minced garlic until onion is translucent, about 3-4 minutes.
Pour in chicken broth, bring to a simmer, then add shredded chicken and egg noodles. Cook until noodles are tender, around 8-10 minutes.
Stir in heavy cream, cheddar cheese, turkey bacon, softened cream cheese, and ranch seasoning mix. Continue cooking until the cheese melts and the soup thickens, about 5 minutes.
Season with salt and pepper to taste. Remove from heat, let sit to thicken slightly, then garnish with fresh parsley and serve hot.
