Creamy Ranch Chicken

6 slices bacon, cooked
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 T. flour
2 T. dry ranch salad dressing milk
1 1/4 C. milk
3 C. medium egg noodles
1 T. shredded Parmesan cheese

Cook chicken in a small amount of butter in a large skillet until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken; stir well. Stir in milk. Cook and stir until thickened and bubbly. Add more milk if too thick. Stir in crumbled bacon.

Meanwhile, cook noodles according to package directions. Serve the chicken mixture with the noodles and sprinkle Parmesan cheese over the top.