Creamy Ranch Chicken from the potluck cookbook)

Ingredients:

6 cups (12 ounces) dried medium egg noodles
12 slices bacon, cut into narrow strips
8 medium (2-2 1/2 pounds total) boneless, chicken breast halves, cut into bite-size pieces
1/4 cup flour
1/4 cup ranch dry salad dressing mix
2 1/2 cups whole milk
2 Tbsp finely shredded Parmesan cheese

Cook noodles according to package. Drain; return to pan. Cover and keep warm. In extra large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 1/4 cup droppings. In the same skillet cook and stir half of the chicken in reserved drippings until tender and no longer pink. Using a slotted spoon, remove chicken from skillet; set aside. Repeat with remaining chicken. Return all chicken to skillet. Rankle flour and salad dressing mix over the chicken; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Serve chicken mixture with noodles; sprinkle with cheese.