Pre-heat oven to 350°F. Spray a 9x13 casserole dish with cooking spray and set aside.
Place a pot of water on the stove and bring to a boil. Add Creamette Extra Wide Egg Noodles to the water and cook till tender, but still firm. Drain, return to pot, and set aside.
Place onion in a large rimmed skillet with 1 tbsp butter. Cook till tender. Add 2 additional tbsps of butter and allow it to melt. Add the cornstarch and mix till absorbed by the butter.
Add the ranch seasoning, black pepper, chicken broth and milk. Allow mixture to come to a simmer and thicken.
While sauce thickens prepare the cracker topping. Place crackers, into a sealable bag. Seal and crush the crackers. Add melted butter, ⅓ amount of bacon, and dried parsley to the crushed crackers. Seal and mix with hands. Set aside.
Add 1 ¼ cup cheese, ⅔ amount of bacon, peas, and chicken to sauce mixture.
Pour sauce into the pot with the Creamette Extra Wide Egg Noodles and gently stir.
Spoon casserole into the prepared baking dish. Top with 1 ¼ cup of cheese.
Top casserole with cracker topping.
Bake for 30 minutes. Remove from oven and serve.