Ingredients:

2 lbs lean stewing beef, cubed

1 (10 3/4 ounce) can cream of mushroom soup (or low-fat)

1 (1 1/4 ounce) envelope dry onion soup mix

1 (1 ounce) envelope mushroom gravy mix or 1 (1 ounce) envelope beef gravy mix

3⁄4 cup beef broth (or beef broth mixed with Burgundy wine)

1 cup fresh mushrooms, sliced

1⁄2 medium onion, chopped

12 ounces wide egg noodles

Directions:

1. Place beef in the slow cooker.

2. Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.

3. Add mushrooms and onions to mixture, then pour over beef. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.

4. Cook egg noodle according to directions on package.

5. Spoon beef mixture over hot noodles and serve.

Bon Appetit!