Preheat your oven to 400°F (200°C).

In a large pot, combine the milk, condensed cream of bacon soup, and cream cheese. Stir in the garlic powder and onion powder, then bring this mixture to a gentle boil over medium heat.

Once boiling, break the dry spaghetti in half and add it to the pot. Reduce heat and cook for about 8 minutes, stirring occasionally.

Stir in 2 cups of mozzarella cheese and half of the crumbled bacon, mixing well. Season with salt and pepper to taste.

Transfer the mixture into your prepared baking dish and sprinkle remaining mozzarella and reserved bacon on top.

Bake for about 15 minutes, until the cheese is melted and golden brown.

Let the dish sit for 5 minutes before serving and garnish with fresh chives.