Creamy Mississippi Chicken & Egg Noodles

Preheat oven to 350°F. Mix the ranch seasoning and au jus together. Season both sides of the chicken thighs, rubbing the seasoning in well. Place the chicken in a 9×13 baking dish. Add the garlic, pepperoncinis, pepperoncini juice and sliced butter. Cover and bake for about 30 minutes. Remove the chicken and set aside. Add the cubed cream cheese to all those buttery pan juices and stir until smooth and creamy. Add the al dente egg noodles directly to the baking dish and toss until completely coated in the sauce. Place the chicken back on top and bake uncovered for another 15 minutes, or until the chicken is cooked through and tender. Top with a little “fresh” parsley.