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Start by placing a family size can of cream of mushroom soup into the slow cooker.
Next, add a sixteen ounce container of sour cream to the slow cooker.
Then, include the family pack of stew meat in the slow cooker.
Sprinkle about a fourth cup of minced garlic over the stew meat.
Add the onion soup pack mix into the slow cooker.
Slice and incorporate a large container of baby bell mushrooms into the mixture.
Mix all the ingredients thoroughly in the slow cooker.
Cover the slow cooker with its lid and set it to low for approximately four to five hours.
After five hours, check the mixture and stir in the cooked egg noodles.
If desired, finish by topping with Parmesan cheese and parsley before serving.