Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttered peas and carrots. For dessert serve with butterscotch pudding garnished with whipped topping.