Slow Cooker Beef Stroganoff

• 2 pounds Beef Sirloin Steak, Cut Into Bite Size Pieces
• 1 cup Chopped Onion
• 1 package (about 1 Oz. Size) Lipton Onion Soup Mix
• 2 cans (10 3/4 Oz. Size) Cream Of Mushroom Soup
• 1/4 cups Worcestershire Sauce
• 1 Tablespoon Dried Rosemary
• 1 Tablespoon Fresh Thyme Leaves, Minced
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 pound Sliced Cremini Mushrooms
• 16 ounces, weight Wide Egg Noodles, Cooked
• 2 Tablespoons Butter Or Margarine
• 1 cup Sour Cream

1. In a 3 1/2 to 4 1/2 quart slow cooker, combine all ingredients, except noodles, butter, and sour cream.
2. Cover and cook on low for 6 to 8 hours or until meat is very tender.
3. Before serving time, cook noodles until done, drain and toss with butter or margarine.
4. While noodles are cooking, stir in sour cream to meat mixture and mix until combined.
5. Serve meat mixture over hot buttered noodles.

sirloin, onion, onion soup mix, cream of mushroom soup, worcestershire sauce, rosemary, thyme, salt, black pepper, cremini mushrooms, egg noodles, butter, sour cream

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-beef-stroganoff-4/ (may not work)