Beef Stroganoff with Egg Noodles

INGREDIENTS
• ¼ cup unsalted butter
• 2 lbs boneless beef sirloin steak, trimmed and sliced into thin strips or cubes
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed golden mushroom soup
• 1 (8 oz) package fresh mushrooms, cleaned and sliced
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz cream cheese, softened and cubed
• 1 (8 oz) container sour cream
• 6 cups cooked egg noodles
• Chopped fresh parsley, optional
DIRECTIONS
1. Melt the butter in a large skillet over medium heat. Add the beef, onion and garlic. Cook until the outside of the beef is browned and the onion begins to soften.
2. Transfer everything from the skillet to your slow cooker. Add the golden mushroom soup, sliced mushrooms, salt and pepper, and give it all a good stir.
3. Cover and cook on LOW for 5–6 hours, or until the beef is nice and tender.
4. About 20–30 minutes before you’re ready to eat, add the cubed cream cheese. Stir well, cover again and let it melt into the sauce.
5. Just before serving, stir in the sour cream until the sauce is smooth and creamy. Taste and add a little extra salt or pepper if needed.
6. Spoon the stroganoff over hot egg noodles and finish with fresh parsley if you’d like!