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

Cook egg noodles in salted water until 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 black pepper until smooth.

In a large bowl, combine the noodles, shredded chicken, half of the cheddar cheese, and half of the cooked bacon. Mix with the creamy sauce.

Transfer the mixture to the greased baking dish and top with remaining cheddar cheese and bacon.

Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until golden brown.

Let the casserole rest for 5 minutes, then garnish with chopped green onions before serving.