Over medium high heat in a large skillet heat cooking oil. Sprinkle salt & pepper onto top of roast and place upside down in hot skillet. Cook for 5 minutes until nicely seared on the bottom. Before turning over sprinkle with salt & pepper. Cook an additional 4 minutes to sear bottom. Sear sides also for an additional minute while rotating.
You can skip the searing steps if needed.
In the bottom of crockpot whisk together cream of mushroom soup, beef broth, minced garlic, mustard, salt, pepper and paprika. Stir in onion.
Place lid on crockpot and cook on low for 8-10 hours or on high for 6 hours until roast is fork tender. Remove roast to a cutting board and shred.
Make sure crockpot is on low setting. In the crockpot whisk cream cheese, sour cream, parsley and Worcestershire sauce into the liquidy broth from the roast. Add in the cooked egg noodles and the shredded roast. Let sit for 10 minutes. Enjoy.
