Bring a large pot of water to boil. Cook egg noodles according to the package directions.
In a large skillet melt butter over medium high heat. Add onion, garlic, peas and carrots. Saute for 4-5 minutes until the onions are translucent.
Mix in flour until it is no longer white.
Stir in chicken broth, heavy cream, and ranch dressing mix. Bring to a simmer and cook for 3-4 minutes until sauce starts to thicken.
Stir in cooked chicken and cooked noodles. Let cook until everything is warm. Season with salt and pepper to taste.
