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Instructions
Add the stew beef, sliced onion, mushrooms, and garlic into the slow cooker.
Pour in the beef broth, cream of mushroom soup, Worcestershire sauce, paprika, black pepper, and salt. Mix gently to combine.
Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender.
About 20–30 minutes before serving, cook the egg noodles separately according to package instructions.
Stir the sour cream into the slow cooker until the sauce becomes creamy and smooth.
Add the cooked noodles into the slow cooker or serve the beef stroganoff over the noodles.