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

Bring a large pot of salted water to a boil, then cook the egg noodles until just al dente, about 6-8 minutes. Drain and set aside.

In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper, whisking until smooth.

Fold the cooked noodles and shredded chicken into the creamy sauce, adding half of the shredded cheddar cheese and bacon.

Spoon the mixture into the greased baking dish, top with remaining cheddar cheese and bacon.

Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until cheese is bubbly.

Let the casserole rest for 5 minutes before serving, optionally garnishing with chopped green onions.