Add both cans of cream of chicken soup, 1/2 broth, and the cream cheese to the crock pot & also add garlic & onion powder to your preference.
Cut onion, carrot, celery & garlic cloves. I slice the celery, carrot, & garlic clove into "discs", and cut the onion into medium size rings, them into decent size chunks.
Add all of the veggies to rest of broth in a skillet and turn to med-high.
Cook these just until a little bit soft. While they are cooking, slice & cube both Velveeta cheeses, and add veggies & broth, and cubed cheeses to crock pot.
Next add the mushrooms to the crock pot
Add a little chili powder, stir, and cover and cook on high for about 2-3 hours, checking and storing as needed.
Lastly, boil the egg noodles (with desired sea salt) a few minutes less than directed on package. *This way they do not become soggy once covered in the cheesy mixture (:
Rinse the noodles in a colander with cold water to stop the cooking.
Add noodles to bowl and cover with cheese mixture. Garnish with black pepper, get cozy and enjoy your comfort food!
