This recipe is one that is in my regular rotation. I just love it, and my kids gobble it right up too! I Came across this particular recipe on allrecipes.com posted by Judi Ann, years ago. I have modified it and given you my modified version.
3 lb bag skinless, boneless chicken breasts or tenderloins
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
2 (10.75 ounce) can condensed cream of chicken soup
1 lg package egg noodles
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
3.Cook egg noodles as directed. Top Stroganoff mixture on top of egg noodles and sprinkle lightly with parsley.