Every time I crave something warm, hearty, and full of nostalgic flavor, Beef Stroganoff with Egg Noodles is my go-to.

It reminds me of those chilly evenings when the whole house smelled like simmering beef and garlic.

This version is ultra-creamy, made in a slow cooker, and perfect for busy days when I want a fuss-free dinner that still feels special.

Why You’ll Love This Recipe

This dish hits all the right notes: juicy tender beef, rich savory sauce, and pillowy noodles to soak it all up.

Made in the slow cooker, it’s nearly hands-off—just set it and forget it.

The creamy sauce made with cream cheese and sour cream is incredibly silky, and the flavor gets better the longer it simmers.

What You’ll Need (Ingredient Highlights)

Beef Sirloin or Chuck Roast: Choose well-marbled meat for the most tender results.

Beef Broth + Bouillon: Layered beefy flavor is what makes this shine.

Cream Cheese + Sour Cream: For a rich, creamy texture without needing heavy cream.

Egg Noodles: A classic match for this dish’s thick sauce.

Dijon + Worcestershire: Add tangy depth that balances the richness beautifully.

Pro Tips Before You Start

Cut beef evenly so it cooks uniformly.

Soften cream cheese to help it melt quickly into the sauce.

Temper the sour cream by mixing it with a little hot broth first to prevent curdling.

Don’t skip the slow cook time—it transforms the beef into melt-in-your-mouth tenderness.

How to Make Beef Stroganoff with Egg Noodles

Step 1: Prepare the Slow Cooker

Spray the crock with nonstick cooking spray.

Add beef and chopped onion.

Season with salt, pepper, garlic powder, and onion powder.

Step 2: Add Flavor

Stir in minced garlic, Worcestershire sauce, and Dijon mustard until the beef is well coated.

Step 3: Pour in the Broth

Dissolve beef bouillon in the broth, then pour the mixture over the beef in the slow cooker.

Stir everything together gently.

Step 4: Slow Cook

Cover and cook on LOW for 8 hours, until the beef is fork-tender and the flavors have melded.

Step 5: Stir in Cream Cheese

Add cream cheese chunks directly into the hot slow cooker.

Stir until fully melted and incorporated. Cover again to let the sauce thicken slightly.

Step 6: Prepare the Pasta

Boil the egg noodles until al dente, then drain (do not rinse).

Step 7: Temper the Sour Cream

In a separate bowl, add sour cream.

Gradually stir in a few spoonfuls of hot liquid from the slow cooker to warm the sour cream, then add the mixture back into the crock and stir.

Step 8: Combine with Noodles

Add the cooked noodles into the sauce and gently fold everything together.

Step 9: Serve

Spoon into bowls and serve hot, garnished with fresh parsley if desired.

What to Serve It With

I love this with a side of roasted green beans or steamed broccoli.

A crusty baguette is also perfect for mopping up every drop of sauce.

Variations / Substitutions

Swap beef for mushrooms or seitan for a vegetarian twist.

Use Greek yogurt instead of sour cream if you prefer a tangier flavor.

Try gluten-free noodles to keep it wheat-free.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop or microwave, adding a splash of broth if the sauce thickens too much.

FAQs

Can I use a different cut of beef?
Yes! Chuck roast works beautifully because it becomes tender when slow-cooked.

Can I freeze beef stroganoff?
You can freeze the beef and sauce (without noodles) for up to 2 months.

Why did my sour cream curdle?
Always temper the sour cream by stirring in some hot broth before adding it to the full dish.

Can I use full-fat Greek yogurt instead of sour cream?
Absolutely—it’s a great substitution with a slightly tangier flavor.

What can I use instead of egg noodles?
Mashed potatoes, rice, or even spiral pasta work great too.

Can I make this on the stovetop?
Yes, but it takes more attention. Simmer the beef gently until tender, then follow the same steps to finish the sauce.

Can I make it ahead of time?
Definitely! It tastes even better the next day after the flavors have had more time to blend.

Final Thoughts

There’s something magical about how a slow-cooked meal fills the house with comfort and warmth.

Beef Stroganoff with Egg Noodles is everything I want in a cozy dinner—hearty, creamy, and absolutely soul-satisfying. Make it once, and I promise it’ll earn a permanent spot in your recipe rotation.

The Boat Shed Kitchen

Beef Stroganoff with Egg Noodles

This beef stroganoff with egg noodles is the ultimate comfort food—tender sirloin slow-cooked in savory broth, finished with cream cheese and sour cream for a rich, velvety sauce. Served over egg noodles, it’s a family favorite for cozy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6

Calories: 480

Ingredients Method Notes

Ingredients

  

• 2 lbs Beef Sirloin Steak cut ½ inch thick (or chuck roast)
• 1 Onion chopped
• 1 tsp Kosher Salt or ½ tsp table salt
• ½ tsp Pepper
• 1 tsp Garlic Powder
• ½ tsp Onion Powder
• 4 cloves Garlic
• 2 Tbsp Worcestershire Sauce
• 3 tsp Dijon
• 2 tsp Low Sodium Beef Bouillon I like Better Than Bouillon®
• 2 ½ cups Beef Broth low sodium
• 6 oz Cream Cheese room temperature, cut in chunks
• 1 cup Sour Cream
• 12 oz Egg Noodles cooked

Method

 

1. Spray the crock of your slow cooker with cooking spray.
2. Add beef and onion.
3. Season with salt, pepper, garlic powder, and onion powder.
4. Stir in garlic, Worcestershire sauce, and Dijon.
5. Dissolve bouillon in broth and pour over the beef mixture.
6. Cover and cook on LOW for 8 hours.
7. Add cream cheese and stir until melted. Cover again.
8. See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-with-egg-noodles/

Notes

• Chuck roast is a great alternative to sirloin for a more budget-friendly cut.
• Tempering the sour cream prevents curdling when added to the hot mixture.
• Leftovers can be stored in the fridge for up to 3 days and reheated gently.