Prepare the Beef: Season the chuck roast with garlic powder, onion powder, salt, and pepper. Place it in the slow cooker.

Add Liquid and Seasoning: Pour the beef broth over the roast. Sprinkle the onion soup mix on top and add Worcestershire sauce. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and easily shredded.

Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker.

Cook the Noodles: Add the egg noodles directly into the slow cooker with the beef and broth. Stir to ensure the noodles are submerged. Cover and cook for an additional 20-30 minutes, stirring occasionally, until the noodles are tender.

Optional Creaminess: If desired, stir in the sour cream for a creamy texture. Adjust seasoning with additional salt or pepper if needed.

Serve: Ladle the beef and noodles into bowls and garnish with fresh parsley, if desired.