1 (15 oz.) low sodium beef broth (Swanson)
1 (10 oz.) can cream of chicken soup (Campbell's)
1 (4 oz.) can sliced mushrooms, drained (optional)
1 cup dairy sour cream
1 cup warm water
1 large yellow onion, chopped
1 1/2 to 2 lb. of your favorite steak, cut into strips
1 tsp. butter
1 (12 oz.) pkg. Dutch egg noodles
all-purpose flour and water, for thickening
parsley, for garnish

In a slow cooker mix first 6 ingredients (blend well). Take steak and cut into 2-inch strips... heat a teaspoon of butter in a frying/sauté pan and quickly sear strips on both sides then add to slow cooker. Set on LOW and cook for 6 hours.

Half hour before its done: Put 1 cup of hot water in a bowl and while using a whisk slowly add 1/4 to 1/2 cup of flour (depending on the thickness you prefer). Once the mixture is smooth pour it directly into the slow cooker while stirring to thicken the sauce.

Once it's done serve on top of prepared egg noodles and garnish with parsley. Yum!!!

Submitted by: Becky Desjardins