Lemon chicken

Lemon Chicken
2 cans cream of chicken soup
1/2 c. water
1/4 c. lemon juice
2 tsps. dijon mustard (regular works too)
1 1/2 tsps. garlic powder
8 lg. carrots,thickly sliced (Or use baby carrots)
8 skinless, boneless chicken breasts
8 c. egg noodles
grated parmesan cheese

In a Crock-Pot, mix soup, water, lemon juice, mustard, garlic powder, and carrots. Add chicken and turn to coat. Cover and cook on low 7-8 hours. Cook noodles according to package directions. Serve over noodles and sprinkle with cheese.