Ingredients
- 1 pound beef stew meat
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 8 oz egg noodles
Directions
- Place the beef stew meat in the slow cooker.
- Add the cream of mushroom soup and sour cream, stirring to combine.
- Cover and cook on low for 6-8 hours, or until the beef is tender.
- About 20 minutes before serving, cook the egg noodles according to package instructions.
- Stir the cooked noodles into the beef mixture in the slow cooker.
- Serve hot, garnished with fresh parsley if desired.
Variations & Tips
For a richer flavor, you can add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce. If you have picky eaters, you can substitute the cream of mushroom soup with cream of chicken soup. For a lighter version, use Greek yogurt instead of sour cream. Feel free to add some sautéed mushrooms or onions for extra flavor and texture.
