Place the chicken breasts in the bottom of the crockpot and season with salt, black pepper, garlic powder, and onion powder.

In a separate bowl, combine the cream of chicken soup, chicken broth, sour cream, and milk. Mix until smooth and pour over the seasoned chicken.

Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.

Add the egg noodles and frozen peas and carrots to the mixture in the crockpot. Stir to combine, cover, and cook on high for an additional 30 minutes, or until the noodles are tender.

Serve hot, garnished with chopped fresh parsley for an added touch of flavor and color.