Slow-Cooker Beef Stroganoff

SLOW-COOKER BEEF STROGANOFF

2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup sour cream
2 Tbsp. flour
1 Tbsp. Dijon mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 Tbsp. chopped fresh parsley

Place meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on low 7 to 8 hours (or on high 5 hours). Mix sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on lot 15 minutes. Meanwhile, cook noodles as directed on package. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley. Makes 8 servings.