Go Back
The Boat Shed Kitchen

Beef Stroganoff with Egg Noodles

This Beef Stroganoff with Egg Noodles is a rich and comforting meal, slow-cooked to perfection with tender beef, savory onion soup mix, and a creamy, tangy sauce. Whether you're making it for Sunday dinner or a cozy weeknight, it’s effortless and satisfying every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 6
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef stew meat
  • 8 ounces mushrooms sliced (optional)
  • 2 packets 1 ounce each Lipton onion soup mix
  • 1 cup low sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 1/2 cup sour cream
  • 5 ounces chive and onion cream cheese
  • 2/3 cup heavy whipping cream
  • Black pepper to taste
  • 12 ounces cooked egg noodles

Method
 

  1. Spray a large slow cooker with cooking spray.
  2. Add beef, mushrooms (if using), onion soup mix, broth, and Worcestershire.
  3. Cover and cook on low for 5–6 hours.
  4. In a bowl, whisk together sour cream, cream cheese, and heavy cream.
  5. Stir into the slow cooker. Season with pepper.
  6. Cover and heat for another 20 minutes until warmed through.
  7. See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-with-egg-noodles-2/

Notes

  • Mushrooms add a wonderful earthy flavor but are optional.
  • You can use any wide egg noodles, or swap with mashed potatoes or rice.
  • The chive & onion cream cheese gives the dish extra depth—don’t skip it!