Slow Cooker Beef Stroganoff

Ingredients:

• 2 lb. Beef Stew Meat
• 1 Diced Onion
• 1 cup Sliced Mushrooms
• 2 10.5 oz. cans of Cream of Onion Soup (or Cream of Mushroom)
• 1 tbsp. (or more) Black Pepper
• 8 oz. Cream Cheese
• 1/2 cup Sour Cream
• Salt (to taste)
• 12 oz. Wide Egg Noodles (I used rice instead.)

Instructions:

1. Season beef liberally with pepper and add to slow cooker.
2. Add onions, mushrooms, and soup.
3. Cook on low for 6 hours.
4. Cut cream cheese into cubes and add to slow cooker, along with sour cream.
5. Increase the heat to high, and cook for an additional 15 minutes.
6. Serve over wide egg noodles.