Step 1

In a large skillet, melt butter. Add stew meat to the skillet and season with salt and pepper. Then add chopped onions and garlic. Brown stew meat, do not cook through, just brown on the outside of the meat.

Step 2

Transfer stew meat and onions to a 6 quart crock pot. Then add 2 ½ cups of beef broth, Worcestershire sauce, mushrooms and dijon mustard. Stir to combine.

Step 3

Cook on high 4-5 hours or low 7-8 hours or until beef is tender.

Step 4

During the last half hour of cooking, combine the remaining ½ cup of beef broth and 3 Tablespoons cornstarch in a small bowl, whisk until smooth, then stir into the crock pot.

Step 5

Cover and cook for the remaining 30 minutes or until thickened.

Step 6

While the crock pot mixture is thickening, prepare egg noodles according to package directions.

Step 7

Stir the sour cream into the beef mixture after it has thickened.

Step 8

Serve over egg noodles.