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Melt butter in a stock pot or Dutch oven over medium heat.
Add diced carrots, celery, and onions. Saute for 2-3 minutes until onion softens.
Add 8 cups of water and bring mixture to a boil.
As soon as the mixture is boiling, add pasta. Reduce the heat to medium-low and simmer until the pasta is tender. Stir frequently to prevent noodles from sticking to one another and also to encourage the pasta starch to blend into the broth mixture.
When noodles are cooked, stir in cream cheese pieces and heavy cream. Continue cooking over low, stirring until cream cheese is melted.
Add cheddar cheese and stir until melted and combined. Add Ranch seasoning and packet of Top Ramen seasoning. Stir to combine.
Add in chicken, crumbled bacon, and finely chopped parsley, if desired.
Taste soup and add remaining cup of water if needed for a thinner or less rich soup. Continue simmering to desired consistency. Please note, soup will thicken as it cools or after lengthy simmering. Season with salt and pepper to taste.
Serve immediately.