Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles or your preferred pasta, cooking until just al dente, about 6-8 minutes. Once cooked, drain the pasta and set it aside in a large mixing bowl, allowing any excess water to evaporate while you prepare the sauce.

In a separate bowl, mix together the cream of chicken soup, sour cream, and milk until perfectly smooth. Sprinkle in garlic powder, onion powder, salt, and pepper to elevate the flavors. Stir until everything is well combined and creamy, ensuring no lumps remain.

Fold the cooked pasta into the sauce mixture, ensuring every noodle is coated in the creamy goodness. Next, add in the shredded chicken, blending gently to maintain the integrity of the pasta. If you’re using any optional ingredients, like cooked bacon, now is the time to incorporate them.

Preheat your oven to 350°F (175°C). Transfer your pasta and sauce mixture into a greased 9x13-inch baking dish, spreading it evenly. Sprinkle half of the shredded cheddar cheese on top.

Cover the dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, watching for bubbling and a golden cheese crust.

Once baked to golden perfection, remove the casserole from the oven and let it rest for about 5 minutes before serving. Garnish with chopped green onions if desired.