1Place all ingredients except sour cream, cream cheese, pepper, parsley and noodles in a 3-4 quart crock pot. Cover and cook on low for 5 hours.
2In small bowl, mix sour cream, cream cheese, and pepper; blend well. (I use an electric mixer) Add a spoonful of the hot liquid from the crockpot and blend with wire whisk. Add sour cream mixture to crockpot, stir well, cover, and cook on low 30-40 minutes until thickened and blended.
3Serve over hot cooked rice or egg noodles. Sprinkle with fresh chopped parsley. Makes 4-6 servings