1 1/2 lbs. top round steak, cut into strips
8-oz crimini mushrooms, sliced
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1.5 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
4 ounces cream cheese
¾ cup sour cream
¼ cup fresh parsley, chopped
1 12-oz package of egg noodles
2 tablespoons butter
Into a 6-quart slow cooker, add onions, steak, mushrooms, and garlic.
In a medium sized bowl, mix together broth, Worcestershire, mustard, salt, pepper and thyme. Pour over all ingredients in the slow cooker and stir. Cover and cook on low 6 hours or on high for 4.
Stir in cream cheese and sour cream until well combined, cover and continue to cook on low another 15 minutes or until warmed.
Serve over egg noodles tossed with butter and generously sprinkled with fresh parsley.