Ingredients
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
Preparation
In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
Cover; cook on Low heat setting 5 to 7 hours.
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.
