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). Drain and set aside.

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

Fold cooked egg noodles into the sauce mixture, then add shredded chicken, half of the cheddar cheese, and half of the bacon. Mix well.

Transfer the mixture to the greased baking dish and spread it evenly.

Sprinkle the remaining cheddar cheese and bacon on top.

Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until cheese is melted and golden.

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