4 lb. beef stew chunks
3 cups water
2 (10 oz. ea.) cans cream of mushroom soup
1 env. beef stew seasoning (McCormick)
2 env. onion soup mix (Lipton)
dairy sour cream
1 (12 oz.) pkg. Dutch egg noodles

Mix water, soups and seasonings in large capacity Crock-Pot. Add beef chunks and stir. Cook on low heat for about 8 hours, or high for about 4 hours.

Cook noodles according to package directions.

To serve: You may either mix the noodles, beef and desired amount of sour cream all together for that night's meal, or you can serve the noodles, top with beef and then sour cream as desired.

Submitted by: Rena Muir