Place the chicken breasts in the crockpot.
In a bowl, mix chicken broth, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
Pour the mixture over the chicken.
Cover and cook on low for 6 hours.
About 30 minutes before serving, add the egg noodles to the crockpot.
Stir to combine with the sauce and chicken.
Continue cooking on high for 30 minutes, or until noodles are tender.
Check the internal temperature of the chicken to ensure it reaches 165°F.
Once done, shred the chicken with two forks.
Mix everything well and garnish with fresh parsley before serving.