Ingredients

• 1 lbs. Cubed Stew Meat
• 1 Can Golden Mushroom Soup
• 1 Can Cream of Mushroom Soup with Garlic
• 1 Tbs. Worchestershire Sauce
• 1 Beef Bouillon Cube
• 1/2 Cup Chopped Onion
• 1/4 Cup Water
• 1 Packet Onion Soup Mix
• 4 ounces Cream Cheese
• 2 Tbs. Sour Cream
• 1 Lbs. Egg Noodles
• Salt and Pepper as needed

Directions

1. In the crock pot, add both cans of cream soup, water, worchestershire sauce, bouillon cube, onion soup packet, and onion. Stir until mixed well. Add the stew meat. Turn on low for 6-8 hours or high for 4-6 hours, until meat is very tender. It will look like this after that time.

2. About 30 minutes before you are ready to eat, add the sour cream and cream cheese. Let cook for at least 30 more minutes. This will make it nice and creamy and give it some tang.

3. While waiting for the mixture to heat back up, cook your egg noodles.

4. Serve the Stroganoff over the egg noodles

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