2 lbs boneless skinless chicken breasts (3-4 large breasts)

1 onion, diced

3 cloves garlic, minced

2 (10.5 oz) cans cream of chicken soup

3 1/2 cups chicken broth, more if needed

1/2 cup (1 stick) butter

1 teaspoon dried parsley

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon garlic powder

Salt and pepper, to taste

16 oz dried homestyle egg noodles

Chopped parsley, for topping

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Place chicken breasts into the Crockpot.
Add onions, garlic, cream of chicken soup, and chicken broth.
Top with butter and seasonings.
Cover and cook on low for 4-5 hours or high for 2 1/2-3 hours, until chicken is tender and easily shreds with two forks.
Remove chicken breasts and shred. Return to the Crockpot along with the dried homestyle noodles. Stir to combine.
Cover and cook for an additional 30 minutes, or until the noodles are tender.Top with chopped parsley.

Storage Instructions: Store leftovers in the fridge for 3 to 4 days.