1 1/2 lb. boneless venison, cubed
1 onion, sliced
1 (10 1/2 oz.) can condensed beef broth (undiluted)
1 tbsp. Worcestershire sauce
1 tbsp. catsup
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 tsp. cornstarch
1/2 c. sour cream
2 tbsp. horseradish (optional)
hot cooked noodles

Place venison and onion in slow cooker. Combine the next 7 ingredients; pour over venison. Cover and cook on high for 3 to 3 1/2 hours or until meat is tender. In small bowl, combine cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles.