Cooking Directions

• Stir the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
• Place the mushrooms and onions into a 6-quart slow cooker.  Top with the beef.  Pour the soup mixture over the beef.
• Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Stir the sour cream in the cooker.  Serve the beef mixture with the noodles.  Sprinkle with the parsley, if desired.

Ingredients

• 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.25 cup Swanson® Beef Broth
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 0.5 teaspoon ground black pepper
• 12 ounces white mushrooms, sliced (about 4 cups)
• 3 medium onion, coarsely chopped (about 1 1/2 cups)
• 2 pounds boneless beef round steak, cut into thin strips
• 0.5 cup sour cream
• 12 ounces (about 7 cups) medium egg noodles, cooked and drained
• 1 tablespoon chopped fresh parsley (optional)