Slow Cooker Beef Stroganoff Stew

 

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

1

lb boneless beef tip steak, cut into 1/2-inch pieces

2

cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup

1/2

cup water

2 1/2

cups uncooked wide egg noodles (4 oz)

1

cup sour cream

2

tablespoons chopped fresh parsley, if desired

• 1 In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
• 2 Cover; cook on Low heat setting 5 to 7 hours.
• 3 Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.