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

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

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

Fold the cooked noodles, chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture.

Transfer the mixture into the prepared baking dish. Sprinkle with remaining cheddar cheese and bacon.

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

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