Step 1

To a large 7 to 8-quart slow cooker, add the beef, onion, garlic, salt, pepper, beef bouillon, thyme, and stir to combine; set aside.

Step 2

To a medium bowl, add the mushroom soup, beef broth, optional Dijon, Worcestershire sauce, and whisk to combine.

Step 3

Pour the liquid over the contents in the slow cooker, stir to combine, cover the the lid, and cook on high for 4 to 5 hours OR on low for 7 to 8 hours, or until done. Tip - At any time the beef is slow cooking and you feel like it needs a bit more beef broth, it's fine to add a bit more, to taste.

Step 4

In the last 15 minutes of slow cooking, cook the egg noodles in a pot of boiling water according to package directions; drain and set aside.* (See Notes about why I don't cook the noodles in the slow cooker and cook them separately.)

Step 5

Optionally, if you want a creamier sauce, after the beef stroganoff has cooked and has cooled a bit meaning it's not boiling nor bubbling, slowly you can add 1/2-cup heavy cream at room temperature while whisking vigorously as you add it. Tip - Do NOT add cold cream to hot beef liquid because the dairy proteins can separate, or break, and you will end up with a horribly ugly looking sauce after hours and hours slow cooking. So make sure the cream is at room temp and the beef stroganoff has cooled a bit if you are adding cream.

Step 6

Plate a bed of noodles, top with the beef and gravy mixture, and serve immediately. Extra beef stroganoff will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tip - Because the noodles will continue to absorb moisture, including any of the beef gravy or sauce, it's very important to store the beef mixture and the noodles separately in the fridge or freezer.