Beef Stroganoff over Egg Noodles
10
10 minutes
6 hours
Ingredients
1 can (14oz) beef broth
4 oz cream cheese
1-2 lbs. of beef (round steak, cube steak, stew beef) cut in 1 inch cubes
1 (10.5 oz) can beefy mushroom soup
1 (10.5 oz) can cream of mushroom soup
1 can (8 oz) of sliced mushrooms (optional)
1 package (12 oz) frozen egg noodles
1 cup diced yellow onion
Parsley, chopped, for garnish
Salt and pepper to taste
1/2 cup sour cream
1 Tbsp. Worcestershire sauce
Directions
Add the beef, soups, onion, Worcestershire sauce, broth, mushrooms, salt, and pepper to the slow cooker.
Place the lid on the slow cooker and cook on low for 5-6 hours. Stir in cream cheese and sour cream half an hour before serving. Cream cheese will mix better if it is broken up. Stir every 10 minutes.
Bring a pot of salted water to a boil and cook egg noddles according to package instructions.
Add the cooked noodles to the slow cooker and stir to combine.
Serve topped with chopped parsley, if desired.