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

Bring a large pot of salted water to a rolling boil, then add 2 cups of uncooked egg noodles. Cook for 6–8 minutes until al dente, then drain and set aside.

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

Gently fold in cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture until well coated.

Pour the mixture into the greased baking dish and spread evenly.

Top with the remaining cheddar cheese and crumbled bacon. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10–15 minutes.

Let the casserole rest for 5 minutes before serving. Optionally sprinkle with chopped green onions.