Step 1

Place steak cubes, mushrooms, onions, and garlic in the bottom of your slow cooker. Sprinkle the salt and pepper.  Whisk together the Worcestershire, mustard, beef stock, and parsley. Pour this mixture on top of the meat and vegetables and stir to combine.

Step 2

Cover and cook on high for 3 – 4 hours, or until the beef is tender.

Step 3

Mix together the cornstarch and water. Remove the lid of the slow cooker and stir in the mixture. Cover and cook for 20 more minutes.

Step 4

Remove the lid and stir in sour cream and cream cheese, mixing until incorporated and smooth.

Step 5

Turn the slow cooker temperature to warm and cover.

Step 6

Boil the noodles according to the package directions. Drain and stir the noodles into the stroganoff mixture (see notes)

Step 7

Garnish with more parsley if desired. Serve warm.