Mix together the soup, italian mix, pepper, garlic powder, and chicken broth in a bowl. Pour the soup mixture over the chicken.
Cook on low 7-8 hours. Remove chicken and shred into large pieces. Return to slow cooker and add cream cheese.
Allow chicken to continue cooking, while periodically stirring, for an additional 30 minutes.
After you add the cream cheese cook the noodles. Drain and return to pot. Add butter and gently stir. Serve chicken over egg noodles. Garnish with chopped parsley.