4. Season with salt and pepper to taste.
5. Cover the slow cooker and cook on low for 6-8 hours (or 4 hours on high), or until the beef is tender and easily shreds.
6. About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain.
7. If you prefer a creamy sauce, stir in the heavy cream (or cornstarch mixture) into the slow cooker during the last 15 minutes of cooking.
8. Shred the cooked beef using two forks and serve it over the cooked egg noodles.
9. Taste and adjust seasoning if necessary.
Enjoy your delicious slow cooker beef and noodles!