Lightly grease a 6-quart crock pot with cooking spray.
Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside.
In a mixing bowl, whisk to combine the chicken broth, Worcestershire sauce, dijon mustard, wine, and flour; whisk until thoroughly incorporated.
Pour the broth mixture over the chicken in the crock pot and stir to combine.
Add the bay leaf and cover with a lid.
Cook on LOW for 3 to 4 hours, or until the chicken is cooked through; stir in the egg noodles and continue to cook for 30 minutes, or until the noodles are tender.
Remove the bay leaf and stir in the yogurt.
Garnish with fresh parsley and serve.