4- 6 slices bacon

4 Chicken Breasts

2 tbls Flour

2 tbls Dry ranch salad dressing

1 1/4 cup milk

3 cups dried noodles

1 tbls Finely shredded Parmesan cheese Cut bacon into narrow strips, cook until crisp. Drain bacon discard all but 2 tablespoons drippings.

In same skillet cook chicken in drippings until tender, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken in skillet, stir well. Stir in milk, cook and stir until thickened and bubbly, Cook one minute longer. Stir in bacon. Serve over noodles, sprinkled with Parmesan.