Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
Cook the noodles in salted boiling water until just al dente (slightly firm, since they’ll bake later). Drain and set aside.
Mix the sauce: In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
Combine: Stir in the shredded chicken, half of the cheddar cheese, and half of the bacon until evenly coated.
Assemble the casserole: Add the cooked noodles to the sauce mixture and gently fold everything together. Transfer to your prepared baking dish.
Top it off: Sprinkle the remaining cheese and bacon evenly over the top.
Bake uncovered for 25–30 minutes, until bubbly and golden brown.
Rest & serve: Let it rest for 5 minutes before slicing. Garnish with green onions or parsley for a pop of color.
