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Ingredients
- INGREDIENTS:
- 1/4 cup chopped onion
- 1 teaspoon finely chopped garlic
- 1/2 lb boneless beef tip steak, cut into 1/2-inch pieces
- 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
- 1/4 cup water
- 1 1/4 cups uncooked wide egg noodles
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley
Preparation
Step 1
In 1 1/2-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
Cover; cook on Low heat setting 4 to 5 hours.
Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Top individual servings with parsley.