Place the beef stew meat in the slow cooker.
Add the chopped onion and minced garlic on top of the beef.
Pour in the beef broth and Worcestershire sauce.
Season with salt, pepper, thyme, and parsley.
Cover and cook on low for 7-8 hours or until the beef is tender.
Stir in the sour cream and cream of mushroom soup until well combined.
Cook the egg noodles according to package instructions, then drain.
Add the cooked noodles to the slow cooker and stir to coat with the creamy sauce.
Serve hot, garnished with additional parsley if desired.
Variations & Tips
For a bit of a kick, you can add a pinch of red pepper flakes or a dash of hot sauce. If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it in towards the end of cooking. For a different flavor profile, try using cream of chicken soup instead of cream of mushroom. You can also add sliced mushrooms or peas for extra texture and flavor. If you’re short on time, you can use pre-cooked rotisserie chicken instead of beef for a quicker version.
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