Cowgirl Beef Stroganoff

Ingredients

• 1 (10.75 ounce) can golden mushroom soup (such as Campbell’s)
• 1 (10.75 ounce) can water
• 1/2 cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 (1 ounce) package dry onion soup mix
• 2 pounds cubed beef stew meat, trimmed
• 1 (4 ounce) package cream cheese
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 (4 ounce) package sliced fresh mushrooms
• 1 (12 ounce) package egg noodles

Directions

Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.

Cook on Low for 6 hours.

Stir cream cheese and sour cream into the beef mixture.

Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.