This was one I found on the internet here https://www.bettycrocker.com/recipes/slow-cooker-beef-stroganoff/1b3f2c90-0924-4744-a7c2-1b82a4d4e133. Thank you Betty Crocker! This was easy and tasty! Not quite as good as the last beef stroganoff, but pretty close.
Start by dicing 1 onion and 2 large cloves of garlic. Slice 2 lbs of beef serloin into 2″X1″ bite sized pieces. Heat 4 tbsp of butter in a large saucepan. Once melted, add steak, onion, and garlic. Cook till meat is browned (about 7 minutes). Transfer beef mixture to the crockpot (preferably lined). Add 1 can condensed mushroom soup, 1/2 tsp salt, and 1/2 tsp pepper (and 1 carton 8 oz sliced fresh mushroom if you like them). Cover and cook on low for 5-6 hours (I did 5 hours).
About 7 minutes before the crockpot is done, heat water in a medium pot to a boil. Add wide egg noodles (I did half a bag for just the 2 of us). While the noodles are cooking, add 4 oz of cream cheese and stir till melted and well combined. Once combined, add 8 oz of cream cheese and stir to combine. Once these are all wel combined, the noodles should be done. Drain the noodles and get ready to serve it up.
Serve the noodles as a nice bed for the nice creamy beef stroganoff. Enjoy!