I made this for my Dad this weekend and thought I would share the recipe here. I originally got this out of a Betty Crocker Slow Cooker cookbook many years ago.
2 lbs beef stew meat
1 large onion
1 can cream of mushroom soup
1 can cream of celery soup
8 oz fresh sliced mushrooms, sauteed
1/4 tsp pepper
1 8 oz package cream cheese, cubed
1 8 oz container sour cream
6 cups hot cooked egg noodles
Mix beef, onions, soups and pepper in a crock pot
Cover and cook on low for 8-10 hours or until beef is very tender
Stir in cream cheese, sour cream and mushrooms. Serve over noodles.
Becky's notes: I used a roast that I had gotten cheap and cut into small cubes, I didn't have cream of mushroom or cream of celery so I just used 2 cans of cream of chicken soup and it tasted just fine. I did not add the pepper since I don't like pepper. Before adding the sour cream and cream cheese turn the crock pot up to high so that the cream cheese will melt better. Rather than cubing the cream cheese I just left it out all day so it was at room temperature before I added it to the crock pot this made it so that the cream cheese melted nicely rather than leaving chunks behind which has happened before. I used a 4 quart crock pot which was a good size for this.