In a small bowl mix together the garlic powder, 1 TBSP of the oil, 1 TBSP salt, and 1 tsp black pepper.
Pat the pork dry with paper towels then rub the seasoning all over the pork and set aside.
Heat the other 1 TBSP of oil in a dutch oven or large saute pan over medium-high heat.
When the oil is hot sear the pork until well browned on all sides, about 2 minutes per side.
Transfer the seared pork to a 6-quart slow cooker and set aside.
Keep the pan over medium-high heat and add the onions. Cook the onions, stirring occasionally, until onions are softened and well browned, about 10 minutes.
Pour the water in the pan and use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker over top of the pork.
Place the lid on the slow cooker and cook on LOW about 7 hours or until pork is very tender.
Take the lid off the slow cooker and stir in the uncooked egg noodles.
Place the lid back on the slow cooker and increase the heat to HIGH. Cook on HIGH with the lid on, stirring occasionally to make sure the noodles cook evenly, until the noodles are tender, about 30 minutes.
Taste and season with additional salt & pepper if necessary.
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