Line slow cooker with liner or parchment paper and spray with non-stick spray, set aside
Cook noodles according to instructions on package
Add butter and cream cheese to a large mixing bowl
drain noodles after cooking and place the hot noodles in the bowl with cream cheese and butter allow the hot noodles to melt/soften the butter and cream cheese a bit.
stir noodles together with cream cheese and butter until thoroughly mixed
add sugar, vanilla and dried cranberries to noodle mixture and allow to cool slightly
In a separate bowl, whisk eggs together
add eggs and milk to noodles and stir to combine
Pour mixture into lined slow cooker
cover and cook on high 3½-4 hours until fully set. If you want to confirm that your dish is cooked through, the middle should reach 165°F - the temperature at which is considered safe to eat cooked eggs.
Allow to cool, slice and serve