Slow-Cooker Beef Stroganoff Stew

Ingredients

• 1 lb fat-trimmed beef flank steak boneless cut into 1/2-inch pieces
• 36 oz cream of mushroom soup progresso® canned
• 2 tablespoons parsley fresh chopped
• 1 clove garlic finely chopped
• 0.5 cup onion chopped
• 1 cup cream sour
• 0.5 cup water 
• 4 oz extra wide egg noodles uncooked

Equipment

• slow cooker

Directions

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