Step 1

Grease a large (7 quart) slow cooker with non-stick spray. Place chicken breasts in the bottom. Pour the two soups over the top of the chicken; spread out evenly.

Step 2

Sprinkle the seasoning salt, pepper, garlic powder, onion powder and Italian seasoning all over the soup. Place the butter pieces over the top, then pour chicken broth all around the chicken.

Step 3

Cover with lid and cook on low heat for 3 to 4 hours OR cook on high heat for 2 to 3 hours. (The internal temperature of chicken needs to be 165 degrees F.)Carefully remove the cooked chicken and place on a clean surface/cutting board. (*Do not remove any of the liquid from the slow cooker.)Shred chicken with two forks. Place the shredded chicken back into the slow cooker; then pour the dried egg noodles over the chicken. Stir to combine.

Step 4

Cover with the lid again and let egg noodles cook until tender. This will take about 30 to 45 minutes.(Mine noodles are typically tender by 30 minutes, but all slow cookers heat differently. Check for tenderness at 30 minutes.) Serve warm and enjoy! Top each serving with parsley, if desired.