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Start by placing the stew meat at the bottom of the crock pot.
Next, add the entire stick of garlic and herb butter on top of the meat.
Pour in the two cans of golden mushroom soup.
Sprinkle the au jus gravy mix over the soup, followed by the onion powder and black pepper.
Pour the beef broth over the mixture and stir to combine the flavors.
Place the block of Philadelphia cream cheese on top of the mixture.
Cover the crock pot with the lid and cook on high for four to five hours.
Once the cooking time is up, remove the lid and give the mixture a good stir.
Add the cooked egg noodles and sour cream, mixing everything together well.
Finally, stir in the shredded mozzarella until it melts into the dish.