Ingredients
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1 1/2 lbs boneless beef cubes
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1/2 cup yellow onion
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1/2 teaspoon garlic powder
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1/2 teaspoon black pepper
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1/4 teaspoon paprika
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10 ounces cream of mushroom soup (I use campbells)
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8 ounces beef and onion soup mix
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9 ounces canned mushrooms (do not drain)
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16 ounces broad egg noodles (I use no yolks)
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4 ounces cream cheese
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1/2 cup sour cream
Instructions
- cook the noodles according to pkg directions in seperate pot. *drain and add at the end of recipie.
- in slow cooker mix envelope of beefy onion with the cream of mushroom soup. Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
- cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
- In the last 30 minutes of cook time add into the mixture the cream cheese.
- In the last 10 minutes add the sour cream.
- Put the finished stroganoff over the noodles and ENJOY!