Beef Stroganoff

over Egg Noodles

Recommended Product: BLACK+DECKER® WiFi Slow Cooker.

  • Prep Time:
    10 min
  • Cook Time:
    6 hr 
  • Ready In:
    6 hr 10 min
  • Serves:


  1. 1 can (14oz) beef broth
  2. 4 oz cream cheese
  3. 1-2 lbs. of beef (round steak, cube steak, stew beef) cut in 1 inch cubes
  4. 1 (10.5 oz) can beefy mushroom soup
  5. 1 (10.5 oz) can cream of mushroom soup
  6. 1 can (8 oz) of sliced mushrooms (optional)
  7. 1 package (12 oz) frozen egg noodles
  8. 1 cup diced yellow onion
  9. Parsley, chopped, for garnish
  10. salt and pepper to taste
  11. 1/2 cup sour cream
  12. 1 Tbsp. Worcestershire sauce


Add the beef, soups, onion, Worcestershire sauce, broth, mushrooms, salt, and pepper to the slow cooker.

Place the lid on the slow cooker and cook on low for 5-6 hours.  Stir in cream cheese and sour cream half an hour before serving.  Cream cheese will mix better if it is broken up.  Stir every 10 minutes.

Bring a pot of salted water to a boil and cook egg noddles according to package instructions.

Add the cooked noodles to the slow cooker and stir to combine.

Serve topped with chopped parsley, if desired.