Add hot water and bouillon to a 6qt slow cooker, whisk until only small lumps remain.
Add chicken, onion, carrots, and celery, garlic powder, herbs and black pepper. Cover and cook on low heat for about 5 hours or until the chicken and veggies are cooked through.
Remove the chicken from the slow cooker and shred with two forks. Add the chicken back into the crock pot.
Remove 1 cup of the stock from the soup and place in a medium bowl with the cream. Whisk in the flour. Pour this mixture back into the soup and add the noodles. Stir to submerge the noodles, cover and cook on high for 15-25 minutes until pasta is tender. Add the peas and parsley, stir and serve.
Serve hot with crusty bread or crackers.