In a large stock pot on the stove-top, cook the egg noodles according to the directions on the package until just al dente. Drain in a colander.
In a large mixing bowl, toss together the noodles with the remaining ingredients except for 1 cup of shredded cheese and crushed potato chips.
Spray the insert of a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with non-stick cooking spray.
Add mixed ingredients and spread evenly in the slow cooker.
Top with the remaining 1 cup of shredded cheese and crushed potato chips.
Place a layer of paper towels or a clean flour sack kitchen towel between the slow cooker and the lid to prevent condensation from dripping on top of the casserole.
Cook on HIGH for 2 Hours Or On LOW For 3 to 4 hours.
Serve and enjoy!
Notes
If you would like the potato chip and cheese topping on the chicken noodle casserole to be crispier you can place the stoneware insert with the casserole inside under the broiler of your oven for 3 to 4 minutes until lightly browned and crispy.