Step 1: Place the beef into the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat. Add the whole or sliced pepperoncini peppers along with their juice. Scatter the chunks of butter around the beef, then pour in the beef broth.

Step 2: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the beef is fork-tender and easily shreds with two forks.

Step 3: Once the beef is cooked, shred it directly in the crock pot using two forks. Stir to combine the shredded meat evenly with the cooking juices and melted butter.

Step 4: While the beef is still hot, add the softened cream cheese and shredded mozzarella or cheddar cheese. Stir gently until the cheeses melt and combine into a creamy, rich sauce. Season with salt and pepper to taste.

Step 5: About 15 minutes before serving, bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain, reserving some pasta water to adjust sauce consistency.

Step 6: Stir the cooked noodles into the creamy beef mixture in the slow cooker. Add a splash of reserved pasta water if needed to loosen the sauce and keep everything coated and saucy.

Step 7: Garnish with fresh parsley and extra cheese if desired. Serve the noodles hot, and enjoy the hearty, cheesy comfort.