So, ramen is the college student's staple, right? I find I get bored of it really quickly, so I've spiced it up to make it better. I usually cook with the chicken flavored ramen, but you can use creamy chicken if you want your broth thinner. Anyway, suggested add-ins: chopped onions (green is more "authentic" but I find that white or yellow works just fine, in small chunks), hard-boiled eggs, boiled chunks of chicken, garlic powder. I like to put all of this in if I have it around. You can also fry the chicken in soy sauce, seasoned salt and garlic powder if you have time, but it's faster to do it all in one pot. Boil the egg, then take it out, boil the chicken, add the noodles while the chicken's still in there (nothing wrong with a little authentic chicken flavoring), then add the garlic and seasoning packet from the ramen. Chop up the egg and add it last. You can also get an "egg drop" effect if you boil the raw egg innards, but that tends to lead to less broth and a stickier ramen (the egg sticks to the noodles and cooks onto them). I know this is probably very straightforward and you all know it, but I wouldn't have thought to add things to ramen until my friend made a huge batch of something very similar to that at a get-together.
You can make it with as many packs of ramen as you want. It's great for something interesting to feed a large group of people without breaking the bank (you can do it with a single breast of chicken, or two if it's a really big group) and with minimal work. The cheapest route is just to put in egg, since eggs are cheap, and garlic powder. I put garlic in everything. Actual garlic is a MUCH stronger flavor, but I'm too lazy for all that work so I use the powder. Peas do not go well in this ramen; they get very soggy and bog down the taste. Peapods are okay. The contents of a frozen "stir fry veggie" bag works just fine. Water chestnuts are a very good addition, but kind of pricey as canned veggies go. Put the veggies in after everything else and cook for a little while longer, so you don't risk soggy veggies.
Stick it in your fridge and it makes tasty leftovers, too. It's so much better than plain ramen.