What You'll Need
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup water
2 tablespoons Worcestershire sauce
8 ounces (about 1 package) 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
2 pounds boneless beef round steaks (about 2 steaks), cut into thin strips
1 cup sour cream
12 ounces medium egg noodles (about 7 cups), cooked and drained
1 tablespoon chopped fresh parsley (optional)
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.
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.