Ingredients:

cooking spray

2 pounds chuck or bottom round beef stew meat, cut into 1 1/2-inch pieces

1/4 cup all-purpose flour

1 1/4 teaspoons kosher salt

1 teaspoon freshly ground black pepper

8 ounces cremini mushrooms, sliced 1/4-inch thick

1 small yellow onion, diced (about 1 cup)

2 cloves garlic, minced

1 1/4 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

8 ounces dried egg noodles

2 tablespoons unsalted butter, melted

1 cup full-fat sour cream (8 ounces)

2 tablespoons chopped Italian parsley leaves (optional)

Directions:

1. Coat a 5-quart or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.

2. 30 minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.

3. Gradually and slowly stir the sour cream into the stroganoff. Serve over buttered noodles and sprinkle with the parsley if desired.

Bon Appetit!