1 pound frankfurters, sliced into rounds
3/4 cup chopped onion
2 cups uncooked egg noodles
1 can tomato or cream of mushroom soup
2 cups milk
1/8 teaspoon white pepper
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

Put all ingredients except cheese and parsley in the slow cooker; stir. Cover and cook on low for 6 hours. Before serving, stir in cheese. Serve with parsley sprinkled on top.