Preheat your oven to 350°F (175°C).

Bring salted water to a boil and cook egg noodles until al dente, about 5-7 minutes. Drain and set aside.

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

Fold shredded chicken and half of the cheddar cheese into the noodles, then mix in the creamy sauce until well-coated.

Grease a 9x13-inch baking dish and spoon the mixture into it. Top with remaining cheddar cheese and bacon if desired.

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

Let it rest for 5 minutes. Garnish with chopped green onions before serving.