Add ranch seasoning, garlic, and garlic powder.

Add in cream cheese and continue to stir as cream cheese melts. Bring to boil, stirring occasionally until cream cheese is incorporated into the soup.

Add chicken and beef, and reduce heat to medium-low. Let simmer for 20 minutes.

Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.