Preheat your oven to 350°F (175°C) and grease a 9x13-inch (or similar size) baking dish.
In a large pot of salted boiling water, cook the egg noodles until just al dente (slightly firm, since they’ll bake more). Drain the noodles and set them aside.
In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth.
Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the turkey bacon into the sauce mixture. Mix everything until it is evenly coated.
Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese and turkey bacon evenly over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
Allow the casserole to rest for 5 minutes before serving. If desired, garnish with chopped green onions.