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

In a large pot, bring water to a boil, add salt, and cook the egg noodles until al dente, about 6–8 minutes. Drain and set aside.

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

Fold in cooked chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture, then add the drained noodles.

Pour the mixture into the greased baking dish, level it out, and sprinkle remaining cheese and bacon on top.

Cover with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 10–15 minutes until bubbly and golden.

Let the casserole rest for 5 minutes before serving. Optionally, sprinkle with chopped green onions.