Preheat your oven to 350°F (175°C). Gather all your ingredients.

Bring a large pot of salted water to a boil. Cook the uncooked egg noodles for 6-8 minutes until al dente, then drain and set aside.

In a mixing bowl, combine cream of chicken soup, sour cream, and milk. Whisk until smooth, then add garlic powder, onion powder, salt, and pepper.

Fold in shredded cooked chicken and half of the cheddar cheese, mixing until well combined.

Gently fold the cooked egg noodles into the chicken mixture.

Transfer the mixture into a greased 9x13-inch baking dish and sprinkle the remaining cheddar cheese on top.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until cheese is bubbly and golden.

Let sit for 5 minutes before serving. Optionally, sprinkle with chopped green onions just before serving.