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Easy Slow Cooker Stroganoff

"Was in a hurry one day and threw this all together in the slow cooker. When I got home I was so surprised because it tastes like beef stroganoff made the hard way. So much simpler. I love this on a big piece of butter bread like an open-faced stroganoff sandwich."

Ingredients :

• 2 (10.75 ounce) cans cream of mushroom soup
• 1 (8 ounce) package sliced fresh mushrooms (optional)
• 1/2 cup butter
• 1 small onion, chopped
• 3 pounds beef tips, cut into bite-size pieces
• 1 (8 ounce) package wide egg noodles

Instructions :

Prep : 15M	Cook : 6M	Ready in : 8H15M

• Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
• Cook for 8 hours on Low.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Serve beef tips and sauce over cooked egg noodles.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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