Add the beef, soups, onion, Worcestershire sauce, broth, mushrooms, salt, and pepper to the slow cooker.
Place the lid on the slow cooker and cook on low for 5-6 hours. Stir in cream cheese and sour cream half an hour before serving. Cream cheese will mix better if it is broken up. Stir every 10 minutes.
Bring a pot of salted water to a boil and cook egg noddles according to package instructions.
Add the cooked noodles to the slow cooker and stir to combine.
Serve topped with chopped parsley, if desired.