Crock-Pot Chicken and Noodles

• 4 skinless, boneless chicken breasts
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/4 cup flour
• 1/2 tsp. garlic powder
• 8 oz. sour cream
• 1 pkg. egg noodles, cooked according to package directions

Instructions:
Cut the chicken breasts into thin strips and put on the bottom of the Crock-Pot. Combine soups and garlic powder and pour over chicken. Cook on high setting for about three to four hours, or on the low setting for seven to nine hours. About 30 minutes before serving, combine the flour and the sour cream. Stir into the chicken mixture. Cook about 30 minutes more. Serve over noodles.