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Heat the olive oil in a large skillet over medium high heat. Add in the beef, season it with the salt and pepper and cook until browned. Then add the beef to a slow cooker.
Deglaze the skillet with 1 cup of beef broth and then add this mixture to the crock pot as well.
Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cup of beef broth to the crock pot.
Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the crock pot.
Cover and cook on high for 20-40 minutes until the noodles are cooked through.
Then stir in the sour cream and enjoy!