Begin by heating a large skillet over medium-high heat. Pat the beef chuck roast dry and sear it in the skillet for about 4-5 minutes on each side until golden brown. Once browned, transfer the beef to the slow cooker and set it aside.

In the same skillet, add the onion soup mix and sauté in the remaining drippings for 2-3 minutes, stirring continuously. Pour the mixture over the beef in the slow cooker.

Pour in the beef broth until it covers the roast and add Worcestershire sauce, salt, pepper, and garlic powder. Stir gently to combine. Set the slow cooker to low and cover it, simmering for 6-8 hours, or until fork-tender.

About 30 minutes before serving, cook the egg noodles according to package instructions in a separate pot. Drain and set aside.

Once the beef is tender, carefully remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker along with cooked egg noodles. Gently stir to coat the noodles in the sauce.

Ladle the Slow Cooker Beef & Noodles onto plates. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese. Serve hot.