Cook bacon, drain on paper towels, and crumble. Set aside.
Boil water for egg noodles.
Dice onion, saute in a little olive oil over medium high heat until onions are soft and charred at the edges.
Preheat oven to 350 degrees, and grease a 13x9 pan.
Mix together the chicken, french onion dip, both cans of cream of chicken soup, 1 cup of the cheddar cheese, most of the crumbled bacon, the sauteed onions and 3/4 cup of the fried onions. Add salt and pepper to taste.
Drain egg noodles a few minutes shy of al dente and add to the mix. Stir well to combine.
Pour mixture into prepared pan, top with remaining cup of cheese and drizzle with olive oil.
Bake for 25 minutes, uncovered.
Top with remaining 1 cup of fried onions, bake for 3-4 minutes.
If desired, top with minced parsley and remaining crumbled bacon.