Grammy's Chicken Stroganoff

Step 1 -Lightly grease a slow cooker.

Step 2 -Add the chicken breasts, the mushrooms, the cream of chicken soup, the dry onion soup mix, the salt, and the black pepper and stir to combine.

Step 3 -Cover the slow cooker and cook the chicken mixture until the meat reaches an internal temperature of 165 degrees F, about 2 hours 20 minutes.

Step 4 -About 20 minutes before serving, in a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.

Step 5 -Drain the water and rinse the egg noodles under cold water to stop the cooking process.

Step 6 -Switch the slow cooker to the warm setting. Add the cream cheese to the chicken mixture and stir to combine. Cook until it completely melts into the sauce.

Step 7 -Add the cooked egg noodles to the chicken mixture and stir to combine. Cook until they are heated through.

Step 8 -Serve the stroganoff garnished with the parsley.