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

Cook egg noodles in salted boiling water for 6-8 minutes until al dente. 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 cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crispy bacon. Pour sauce over and fold together.

Spread the mixture into the greased baking dish, top with remaining cheddar cheese and bacon, and cover with foil.

Bake for 20 minutes, then remove foil and bake for another 10-15 minutes until cheese is melted and golden.

Let rest for 5 minutes before garnishing with chopped green onions and serving.