Slow Cooker Beef Stroganoff with Noodles

Jennifer S.

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (or cream of mushroom)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles, the wider the noodle the better

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.