Add cream cheese cubes and mushrooms on top.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Mix cream of mushroom soup and onion soup mix in a bowl. Pour over chicken.

Place chicken chunks in the slow cooker.

Season with salt and pepper to taste.

Serve hot over cooked egg noodles.

Stir in sour cream 30 minutes before serving.