How to Make It
Place 1/2 cup of the flour in a shallow dish. Dredge pork chops in flour. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add 3 pork chops, and cook until browned, 2 to 3 minutes per side. Transfer to a 4- to 6-quart slow cooker. Repeat with 1 1/2 tablespoons of the oil and remaining 3 pork chops.
Heat remaining 1 tablespoon oil in skillet. Add mushrooms, shallot, thyme, and garlic; cook, stirring often, until mushrooms are slightly softened and lightly browned, about 2 minutes. Add wine, and bring to a simmer, stirring to loosen browned bits from bottom of skillet. Transfer mushroom mixture to slow cooker. Add broth, salt, and pepper to the slow cooker; cover and cook on LOW until pork chops are tender, about 4 hours.
Place noodles on a serving platter; top with pork chops, and loosely tent with aluminum foil to keep warm. Melt butter in a large skillet over medium; add remaining 3 tablespoons flour; cook, whisking constantly, until lightly browned, about 3 minutes. Gradually whisk in mushroom mixture; cook, whisking constantly, until slightly thickened, about 5 minutes. Stir in parsley. Pour sauce over pork chops and noodles.