Trim fat from ribs; cut into 3 - inch pieces. Sprinkle garlic salt evenly over all sides of meat; set aside.

In a 4 - quart slow cooker combine tomatoes, carrots & onions. Place ribs over vegetables and sprinkle with Italian seasoning. Add broth.

Cover; cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5 1/2 hours.

Using a slotted spoon, remove ribs and vegetables from cooker. Skim fat from juices in cooker; discard. Serve ribs, vegetables and cooking juices over egg noodles.