Place raw chicken in the Crockpot, then add carrots, celery, onion, garlic, chicken broth, cream of chicken soup, cream of celery soup, garlic powder, and onion powder. Stir briefly so the chicken is surrounded by the creamy broth base.

Cover and cook on Low for 5-6 hours, or on High for 3 hours, until the chicken is tender. The sauce should look creamy and lightly bubbling at the edges.

Remove the chicken, shred it, and return the shredded chicken to the pot. The soup should be glossy and thick around the vegetables.

Add broccoli and egg noodles, then cook on High for 25-30 minutes until the noodles are tender and the broccoli is bright green. Look for broccoli that stays vivid green and noodles that soften fully.

Stir in shredded cheddar and sour cream until melted and smooth. The broth should turn uniformly golden and thick enough to lightly coat a spoon.

Season with salt and pepper to taste. Give it a final stir and adjust seasoning so flavors pop without dullness.