A hearty and flavorful beef and mushroom pasta dish, perfect for a comforting meal.
Prepare the vegetables by dicing the onion, slicing the celery, and cleaning and slicing the mushrooms.
Use a sharp knife to make chopping easier and safer.
In a slow cooker, combine the stewing beef, diced tomatoes, prepared vegetables, minced garlic, thyme, salt, and black pepper.
Layer the ingredients evenly for consistent cooking.
Cook the mixture on low heat for 8 hours or until the beef is tender.
Avoid opening the slow cooker lid frequently to maintain a consistent temperature.
Cook the egg noodles according to the package instructions, then drain and toss with butter.
Add a pinch of salt to the boiling water for extra flavor.
Serve the beef mixture over the buttered noodles and enjoy.
Garnish with fresh parsley for a touch of color and freshness.
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