1 1/4 lb. stew beef cubes
1 1/2 cups dairy sour cream
1 (10 oz.) can cream of mushroom soup
1 env. dry onion soup mix
1 (16 oz.) pkg. wide egg noodles, uncooked

Place beef in the slow cooker.

In a bowl, combine dairy sour cream, soup and dry soup mix; spoon over beef. Cover and cook on LOW setting for 4 hours.

About 15 minutes before serving, cook noodles according to package directions; drain and stir into beef mixture. Warm through.

Enjoy.

Submitted by: Judy Brannock