Easy Stroganoff

from Fix-It and Forget-It Our Best Slow-Cooker Recipes 2009

10 3/4 oz can cream of mushroom
14 1/2 oz can beef broth
1 lb. beef stew meat (or round steak, cut in to 1" pieces)
1 c. sour cream
2 c. cooked egg noodles
Chopped fresh parsley (optional)

1. Combine soup and broth in 4 qt. slow cooker. Add meat.

2. Cover and cook on high 3-4 hours and then cook on low 3-4 hours.

3. Stir in sour cream.

4. Cook on high 20 minutes more.

5. Serve over cooked noodles. Garnish with parsley if desired.

Serves 4