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, add egg noodles, and cook for 6-8 minutes until al dente. Drain and set aside.

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

Fold cooked egg noodles into the creamy sauce, then stir in shredded chicken and half of the cheddar cheese and bacon.

Pour the noodle mixture into the baking dish, spreading evenly. Top with remaining cheddar cheese and bacon.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.

Let rest for 5 minutes before serving. Garnish with green onions if desired.