Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with non-stick spray or a small amount of oil.​

Add Chicken and Mushrooms: Place the cubed chicken breasts at the bottom of the slow cooker. Layer the sliced mushrooms on top of the chicken.​

Mix the Sauce: In a medium-sized bowl, combine the softened cream cheese, cream of chicken soup, and dry onion soup mix. Stir until the mixture is well blended and smooth.​

Combine Everything: Pour the cream cheese mixture over the chicken and mushrooms in the slow cooker, spreading it evenly. Do not stir.​

Cook: Cover the slow cooker with its lid and cook on low for 4-5 hours, or until the chicken is thoroughly cooked and tender.​

Prepare the Noodles: About 20 minutes before the stroganoff is done, cook the egg noodles according to the package instructions. Drain and set aside.​

Combine Noodles and Stroganoff: Once the chicken is cooked, gently stir the contents of the slow cooker to combine. Add the cooked egg noodles to the slow cooker and mix until the noodles are well coated with the sauce.​

Season and Serve: Season the stroganoff with salt and pepper to taste. Serve hot, garnished with freshly chopped parsley.