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 cook the egg noodles according to package instructions until al dente, about 6-8 minutes. Drain and set aside.

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

Fold in the shredded chicken and half of the cheddar cheese, then gently incorporate the cooked egg noodles until all are covered in the sauce.

Pour the mixture into the greased baking dish, spreading evenly. Sprinkle the remaining cheddar cheese on top, and add crumbled bacon if desired.

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

Allow to rest for 5 minutes before serving. Top with chopped green onions if using.