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To a large skillet over medium high heat, add the ground beef and diced onion. Season with salt and pepper, browning as you break the meat apart until no longer pink.
Add the minced garlic and cook until fragrant.
Drain any grease, if necessary, and pour the meat into the basin of a 6 quart slow cooker.
Top with the jar of marinara, beef broth, diced tomatoes, Italian seasoning, onion powder, and red pepper flakes.
Give it a stir then cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
After the cook time is up, stir in the heavy cream and the broken noodles. I like to break the noodles over the slow cooker so the pieces fall in. Stir, replace the cover and cook an additional 30-45 minutes or until the noodles are tender.
Once done, ladle into bowls and top with a scoop of ricotta cheese, shredded mozzarella, and fresh parsley.