Cowgirl Beef Stroganoff

• 1 (10.75 ounce) can golden mushroom soup (such as Campbell's(R))
• 1 (10.75 ounce) can water
• 1/2 cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 (1 ounce) package dry onion soup mix
• 2 pounds cubed beef stew meat, trimmed
• 1 (4 ounce) package cream cheese
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 (4 ounce) package sliced fresh mushrooms
• 1 (12 ounce) package egg noodles

1. Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
2. Cook on Low for 6 hours.
3. Stir cream cheese and sour cream into the beef mixture.
4. Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.
5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.

golden mushroom soup, water, onion, worcestershire sauce, onion soup, meat, cream cheese, sour cream, butter, mushrooms, egg noodles

Taken from www.allrecipes.com/recipe/232491/cowgirl-beef-stroganoff/ (may not work)