Slow Cooker Beef Stroganoff

Add 1 tablespoon canola oil to heavy skillet over medium high heat. Add beef and brown on both sides. Transfer to slow cooker. Work in batches and do not crowd the pan.

Add remaining 1 tablespoon canola oil to the skillet over medium high heat and add mushrooms and onions. Cook until mushrooms are golden brown, approximately 7–8 minutes Reduce heat to low. Add garlic, onion powder, dried parsley and cook for 30 seconds. Remove vegetables and add to the slow cooker.

Pour in 1 1/2 cups beef broth and Worcestershire sauce. Cook for 2–3 hours on high or 4–6 hours on low.
Mix remaining 1/2 cup beef broth and flour together. Pour into the crockpot and gently stir. Cover and cook for 15 minutes on high or 20 minutes on low.

Remove several tablespoons of the cooked broth to a bowl. Put cream cheese in a bowl and add just 1 tablespoon of broth at a time, stirring until it is smooth. Slowly stir this into the slow cooker.

Slowly stir in sour cream until smooth. Serve over cooked egg noodles or add egg noodles to the slow cooker and stir to coat. Salt and pepper to taste. If desired, garnish with fresh chopped parsley.