Slow Cooker Creamy Beef Stroganoff

By amberwherley

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup
• 1/4 cup water
• 2 tablespoons Worcestershire sauce
• 1 package (8 ounces) sliced white mushrooms (about 3 cups)
• 3 medium onions, coarsely chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 boneless beef bottom round steak (about 2 pounds), cut into thin strips
• 1 cup sour cream
• 1 package (12 ounces) medium egg noodles (about 7 cups), cooked and drained
• Chopped fresh parsley (optional)

Preparation

Step 1

1.Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic and black pepper in a 6-quart slow cooker. Add the beef and stir to coat.
2.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.