Servings: 8

Ingredients:

  • Cubed stew beef (2 lbs)
  • Yellow onion (2)
  • Condensed cream of mushroom soup (21 oz)
  • Mushrooms (1 lb)
  • Black pepper (1/2 tsp)
  • Cream cheese (8 oz)
  • Sour cream (8 oz)
  • Egg noodles (12 oz)

Directions:

  1. Chop mushrooms and onions.
  2. Brown beef in a skillet over medium-high heat. Transfer to slow cooker.
  3. Saute mushrooms until liquid is released.
  4. Add onions to skillet and continue sauteing until slightly golden.
  5. Mix mushroom, onion, soups, and pepper into slow cooker.
  6. Cover and cook on high for 4 hours or low for 8 hours.
  7. Stir cream cheese and sour cream into beef mixture until no chunks of cream cheese remain.
  8. Keep warm in slow cooker while preparing noodles according to package directions.
  9. Serve over noodles or stir noodles in before serving.