1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Drain and set aside.

3. In a large bowl, mix cream cheese, sour cream, and cream of chicken soup until smooth.

4. Stir in garlic powder, onion powder, salt, and pepper.

5. Fold in the cooked chicken, frozen peas and carrots, and half of the shredded cheddar cheese.

6. Add the cooked noodles and gently fold until evenly combined.

7. Transfer the mixture into the prepared baking dish and spread evenly.

8. Top with remaining cheddar cheese and sprinkle with crushed crackers or fried onions, if using.

9. Bake uncovered for 25–30 minutes until bubbly and golden.

10. Let rest for 5 minutes before serving.