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Add the chicken breast into the crockpot and season them with salt, pepper, garlic powder and chicken bullion.
Add the two cans of cream of chicken soup and smooth them out on top of the chicken breast.
Add the pats of butter and chicken broth.
Cover the crockpot and set it on high for 3-4 hours.
Carefully, using two forks, shred the chicken breasts and add the egg noodles. Make sure to move the noodles around so they are fully submerged in the liquid.
Place the lid back on top of the crockpot and cook for an additional 20-30 minutes or until the egg noodles are fully cooked.
Finally, stir in the dried parsley, serve warm and enjoy!