1. Add water to reserved mushroom juice to equal 1 cup. 2. In slow cooker dissolve beef bouillon in mushroom juice. Add mushrooms, soup, onion, garlic and worcestershire sauce. 3. Saute beef in skillet until browned; add to slow cooker and stir to coat. 4. Cover and cook on Low for 7-8 hours. 5. When ready to serve cook noodles according to package directions. While noodles are cooking turn off heat to slow cooker. Stir in cream cheese until melted and smooth. 6. Serve stroganoff over hot noodles. Sprinkle with parsley if desired. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
