1. In a large pot or Dutch oven, add the chicken broth, water, heavy cream, cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper. Heat over medium, whisking constantly until the cream cheese melts and the mixture is smooth and creamy.

2. Stir in the shredded chicken and bring the mixture to a gentle simmer, allowing the flavors to meld together.

3. Add the egg noodles to the pot and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and cooked through.

4. Finally, stir in the shredded cheddar cheese and crumbled bacon, mixing until the cheese is melted and the soup is creamy and indulgent.

5. Ladle the hot, comforting Crack Chicken Noodle Soup into bowls and top with sliced green onions, if desired. Savor the rich, flavorful broth and tender chicken with every spoonful.