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

In the same pot, melt the butter over medium heat. Add the cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper, stirring until smooth.

Return the cooked noodles to the pot and toss until they are fully coated in the sauce mixture.

Serve hot.