Add carrots, celery, chicken broth, 1 cup cream, garlic powder in to crockpot and cook on low for 4-6 hours.
In a small pot melt butter over medium heat.
Whisk in flour and combine.
Add remaining cream and whisk into a roux. Cook for 3-2 minutes until thickened.
Add chicken, roux and egg noodles and cook for 1 hour