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

Boil salted water in a large pot, add the egg noodles, and cook until just al dente, about 7 to 8 minutes. Drain and cool.

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

Gently fold in the cooked noodles, shredded chicken, half the cheddar cheese, and half the bacon (if using) into the sauce mixture.

Transfer the mixture into the prepared baking dish and top with the remaining cheddar cheese and bacon.

Cover the baking dish tightly with foil and bake for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and slightly golden.

Remove from the oven and let cool for about 5 minutes, garnish with chopped green onions if desired.