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Place meat into the freezer for 30 minutes (this will make it easier to slice). Slice into short strips approximately a half-inch thick.
In the slow cooker, combine onion, mushrooms parsley and beef strips.
In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper and beef broth. Pour into slow cooker and stir contents.
Cover and cook on low for six to seven hours.
About 30 minutes before it’s done, add in the cornstarch mixture. Continue cooking until sauce has thickened.
Stir in the Greek yogurt.
Cook the egg noodles according to their package directions. Serve stroganoff over hot egg noodles.