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

Bring salted water to a boil 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 until smooth. Season with garlic powder, onion powder, salt, and black pepper.

Fold in the shredded chicken and half of the cheddar cheese. Mix thoroughly.

Add the drained egg noodles to the chicken mixture and stir until well coated.

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

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until cheese is melted.

Let the casserole rest for 5 minutes and garnish with chopped green onions if desired.