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Place the beef, onion soup mix, cream of mushroom soup and beef broth in a 6 quart crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
1 hour before serve, combine the cornstarch and water together in a small bowl.
Stir the cornstarch mixture into the crock pot and cook on high for 1 hour to help thicken your gravy.
While the sauce is thickening, cook the egg noodles based on the package instructions.
Serve the steak and gravy over the egg noodles and enjoy!