In a large skillet brown beef. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
When beef is no longer pink drain if necessary.
Pour one jar of sauce in the bottom of the Crockpot. Lay spaghetti noodles on top of sauce.
Add beef and sprinkle with Parmesan cheese.
With fingers, break up cream cheese over meat.
Pour one jar sauce over top.
Cook on HIGH for 2.5-3 hours.
Stir.
Add chicken broth and last jar of sauce. It will be very thick. If you like a thinner consistency, add more chicken broth.
Stir well before serving. Garnish with parsley if desired. (If pasta isn’t tender, cook 1 additional hour. My pasta was perfectly cooked after 2.5 hours. I turned the heat down to warm until serving. If it dries out, you can add more broth and stir.)