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Chop the onion and mince the garlic. Cut the beef stew meat into small, bite-sized chunks if not already done.
Place the beef chunks, chopped onion, and minced garlic into the crockpot. Add the cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, salt, and pepper.
Stir everything together to combine the beef and sauce ingredients well.
Cover and cook on low for 6-7 hours, or until the beef is very tender. If you’re short on time, you can cook on high for 3-4 hours.
About 30 minutes before serving, mix the flour with a few tablespoons of cold water to make a slurry. Stir it into the crockpot to thicken the sauce.
While the beef tips finish cooking, boil the egg noodles according to the package instructions. Drain and set aside.
Spoon the beef tips and luscious gravy over the cooked egg noodles. Serve immediately.