Trim the chicken thighs and season with salt and pepper.
Place the chicken thighs, ketchup and onion soup mix in the slow cooker. Add the mushrooms and then pour in the chicken broth. Stir to combine all the ingredients.
Cover and cook for 4 hours on high or 6 hours on low.
Once the chicken is cooked use two forks to shred the chicken into bite size pieces.
Place the softened cream cheese and sour cream in a medium size bowl and stir to combine.
Add the sour cream mixture to the cooked chicken and mushrooms and stir until well mixed.
Place the lid on the slow cooker while you cook the noodles.
Cook the egg noodles according to package directions until al dente. Drain thoroughly.
Add the noodles into the slow cooker and stir until the noodles and chicken are well mixed.
Serve garnished with chopped fresh parsley.