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

Boil a large pot of salted water and cook the egg noodles until al dente, about 6–8 minutes. Drain and set aside.

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

Fold in the cooked noodles, shredded chicken, half of the shredded cheddar cheese, and half of the cooked bacon until evenly coated.

Transfer the noodle mixture to the prepared baking dish, spreading it out evenly. Top with the remaining cheddar cheese and the rest of the bacon.

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

Let the casserole rest for about 5 minutes before serving. Optionally, sprinkle with chopped green onions.