Slow-Cooker Savory Sirloin Stroganoff

In a large skillet, melt butter over medium heat. Add cubed sirloin and cook until browned on all sides. Transfer to the slow cooker.

In the same skillet, add onions and cook until softened and translucent. Transfer to the slow cooker.

Add beef broth, Cream of Mushroom Soup, salt, and black pepper to the slow cooker. Cook on low setting for 6 hours.

In the last 30 minutes of slow cooking, add sliced mushrooms and sour cream. Stir well until mushrooms are cooked and the sauce is well combined.

Cook egg noodles as per packet instructions. In a separate pan, melt butter and sauté minced garlic until fragrant. Toss cooked egg noodles in garlic butter and sprinkle with fresh parsley before serving.

Serve hearty sirloin stroganoff over herbed egg noodles. Enjoy while hot.