Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Boil salted water in a large pot, add egg noodles and cook until al dente (6-8 minutes), then drain.

Whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.

In a large bowl, combine cooked noodles, shredded chicken, half of the cheddar cheese, and half of the cooked bacon. Gently mix in the creamy sauce.

Transfer the mixture to the greased baking dish, topping it with the remaining cheddar cheese and bacon.

Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10-15 minutes until bubbly and golden.

Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions if desired.