Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray or butter.

Bring a large pot of salted water to a boil. Add 2 cups of uncooked egg noodles and cook until al dente, about 7-8 minutes. Drain and set aside.

In a mixing bowl, whisk together 1 can of cream of chicken soup and 1 cup of sour cream until smooth. Stir in ½ cup of milk, garlic powder, onion powder, salt, and black pepper.

Fold the shredded cooked chicken into the creamy mixture along with half of the shredded cheddar cheese and half of the cooked bacon. Stir until well combined.

Pour the mixture into the greased baking dish and spread evenly. Top with remaining shredded cheddar cheese and cooked bacon.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Let the casserole rest for about 5 minutes before serving. Garnish with chopped green onions and enjoy!