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 and add the egg noodles. Cook until just al dente, about 5-7 minutes, then drain.

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

Add the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon to the sauce mixture and stir until well combined.

Pour the mixture into the baking dish and spread evenly. Sprinkle the remaining cheddar cheese and bacon on top.

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

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