Preparation Steps

• Season the sliced beef with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, then transfer to the slow cooker.
• Add sliced mushrooms to the skillet and sauté until softened. Stir in onion soup mix, beef broth, and cream of mushroom soup. Pour the mixture over the beef in the slow cooker.
• Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until beef is tender.
• About 20 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
• Stir sour cream into the slow cooker just before serving to prevent curdling. Serve over cooked egg noodles.