1 pound round steak, sliced into cubes
8 ounces fresh mushrooms, sliced
1 cup chopped onion
1 teaspoon dried parsley flakes
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
8 ounces sour cream
2 cups hot cooked egg noodles (4 ounces dry)
Place beef, mushrooms, onion, parsley flakes, mustard, salt, pepper and garlic in a 3-quart electric slow cooker; stir well. Place flour in a small bowl; slowly add broth, using a wire whisk to stir until blended. Add broth mixture to slow cooker and stir well.
Cover slow cooker with lid; cook on high heat for one hour.
Reduce heat to low setting and cook 7 to 8 hours or until steak is tender. Turn slow cooker off, remove lid carefully and let stand for 10 minutes. Stir in sour cream.
Meanwhile, bring water to boil in a medium saucepan. Cook noodles per package directions; drain. Serve stroganoff over cooked noodles.
Makes 4 servings.