Beef Stroganoff over Egg Noodles
10
10 minutes
6 hours
Slow Cookers
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.