Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork chops are very tender and easily pull apart with a fork.
About 25 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add the egg noodles and cook according to the package directions until just tender. Drain well.
Use two forks to gently break the cooked pork chops into large, bite-size pieces right in the slow cooker, stirring them into the onion gravy.
Add the drained egg noodles to the slow cooker and toss gently until the noodles are well coated in the savory onion gravy and mixed with the pork.
Cover and let the noodles sit on WARM or LOW for 5 to 10 minutes to soak up some of the sauce, then taste and adjust seasoning with a little salt and pepper if needed before serving.
For a creamier dish, stir in 1/2 cup of sour cream or plain Greek yogurt at the very end, just before adding the noodles. If you prefer a bit of color and sweetness, scatter 1 to 2 cups of sliced carrots or frozen peas over the pork chops after sprinkling on the onion soup mix, then pour the broth mixture over everything. You can also use bone-in pork chops; just add about 30 minutes to the cooking time and remove the bones before stirring the meat into the gravy. If you don’t have cream of mushroom soup, cream of chicken or cream of celery will work in a pinch, each giving a slightly different but still comforting flavor. For a heartier, almost stew-like version, swap the egg noodles for cooked mashed potatoes or buttered rice and ladle the onion pork and gravy right over the top instead of stirring it together in the slow cooker.
