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

In a large pot, bring salted water to a boil, then add the uncooked egg noodles and cook until al dente, about 6-8 minutes. Drain and set aside.

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

Add the cooked egg noodles, shredded chicken, and half of the cheddar cheese and bacon to the sauce. Gently fold until evenly coated.

Pour the mixture into the prepared baking dish and top with remaining cheddar cheese and crumbled bacon.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.

Let rest for 5 minutes before serving. Optionally, sprinkle with chopped green onions before enjoying.