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 and add the uncooked egg noodles. Cook for 7-9 minutes until al dente and drain well.

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

Stir in the shredded chicken, half of the shredded cheddar cheese, and half of the crispy bacon into the sauce mixture.

Gently fold the cooked egg noodles into the creamy chicken mixture until well coated.

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

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until golden brown.

Let the casserole rest for about 5 minutes before serving and sprinkle with chopped green onions if desired.