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

In a large pot, bring salted water to a rolling boil, then add the egg noodles and cook until al dente, about 6-8 minutes.

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

Fold in the shredded chicken and half of the shredded cheddar cheese until combined.

Gently fold the cooked noodles into the sauce mixture.

Spread the noodle and sauce mixture evenly in the prepared baking dish.

Sprinkle the remaining shredded cheese over the mixture and cover with foil.

Bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.

Let it rest for about 5 minutes before serving and garnish with chopped green onions if desired.