Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray. Set aside.
Combine chicken broth and 3/4 cup milk in a large saucepan. Bring to a low boil over medium-high heat. Let boil for 30 seconds then reduce heat to medium-low.
In a separate small bowl, whisk together remaining 1/4 cup milk, flour, onion powder, garlic powder, Italian seasoning, pepper and salt. Whisk until smooth. Pour this mixture into the chicken broth/milk mixture in saucepan. Continue to stir until mixture is smooth and thickens. About 10 minutes. Remove from heat and let stand.
Meanwhile, cook egg noodles in a large pot of salted boiling water until al dente; according to package directions. Drain water. Pour cooked egg noodles into the cream sauce. Add frozen corn, peas and carrots. Carefully fold to combine everything. Spread mixture evenly into the prepared baking dish. Set aside.
In a medium bowl, or large ziplock bag, combine ranch seasoning, corn flakes and Parmesan cheese. Dip each chicken breast into melted butter then drop into seasoning mixture; fully coating the chicken. Place each coated chicken breast on the top of noodles.
Cover pan with foil and bake 45 minutes. Carefully remove foil (it will be hot!) and continue to cook another 5 minutes or until chicken is thoroughly cooked. Remove from oven and let stand 10 minutes before serving. Enjoy!