1. Season the chuck roast generously with salt, pepper, and garlic powder. Place the seasoned beef into the slow cooker.

2. Pour the beef broth into the slow cooker, then sprinkle in the onion soup mix and Worcestershire sauce. Gently stir to combine.

3. Cover the slow cooker and cook the beef on low for 8 hours or high for 4-5 hours, until the meat is fork-tender and shreds easily.

4. About 30 minutes before the beef is done, bring a large pot of salted water to a boil.

5. Add the egg noodles and cook according to the package instructions, usually around 6-8 minutes.

6. Drain the noodles and set them aside until the beef is ready.

7. Once the beef is tender and shreds easily, use two forks to shred it right in the slow cooker.

8. Stir the shredded beef into the broth, allowing the flavors to meld together.

9. Add the cooked egg noodles to the slow cooker and gently toss them with the shredded beef and broth. Let everything warm through for 10-15 minutes.