A delightful twist on the classic beef stroganoff, made effortlessly in a slow cooker for a comforting and flavorful meal.
Place the beef stew meat, sliced onion, minced garlic, and sliced mushrooms into the slow cooker.
Cut the beef into even pieces to ensure uniform cooking.
Add Worcestershire sauce, water, and black pepper to the slow cooker and stir to combine.
Mix the sauce ingredients well to evenly distribute the flavors.
Cook on low for 8 hours or on high for 5 hours until the beef is tender.
Avoid lifting the lid during cooking to maintain consistent heat.
Stir in the softened cream cheese until fully melted and incorporated.
Ensure the cream cheese is at room temperature for easier mixing.
Cook the egg noodles according to package instructions, then drain.
Add a pinch of salt to the boiling water for better flavor.
Combine the cooked noodles with the beef mixture in the slow cooker and let sit for 5 minutes to absorb the sauce.
Letting the noodles sit allows them to soak up the delicious sauce.
Serve warm, garnished with fresh parsley if desired, and enjoy your meal.
Serve with a side of steamed vegetables for a complete meal.
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