What You'll Need
2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Mushroom Soup
1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon ground black pepper
12 ounces white mushrooms, sliced (about 4 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
2 pounds boneless beef round steak, cut into thin strips
1/2 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional)
Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place the mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef.
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.