Ingredients
1 pound beef stew meat
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
8 oz egg noodles
Directions
Place the beef stew meat in the slow cooker.
Add the cream of mushroom soup and sour cream, stirring to combine.
Cover and cook on low for 6-8 hours, or until the beef is tender.
About 20 minutes before serving, cook the egg noodles according to package instructions.
Stir the cooked noodles into the beef mixture in the slow cooker.
Serve hot, garnished with fresh parsley if desired.
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