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

Bring salted water to a boil in a large pot and cook the egg noodles until just al dente, about 6–7 minutes. Drain and toss briefly to avoid sticking.

In a mixing bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.

Fold the cooked noodles into the sauce, then add the shredded chicken, half of the cheddar cheese, and half of the crumbled bacon (if using). Stir until evenly coated.

Transfer the mixture to the prepared baking dish, sprinkle with remaining cheddar cheese and 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 melted and bubbly.

Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions, if desired.