Slow Cooker Beef Stroganoff

Ingredients

• 1 1/2 lbs lean stewing beef, round steak, or sirloin, thinly sliced
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 tbsp garlic powder
• 2 tbsp fresh dill, diced
• 1/2 tsp kosher or sea salt
• 1 teaspoon coarse ground black pepper
• 1 1/2 cups fresh button mushrooms, sliced
• 1 cup sour cream
• 1, 340 gram package broad egg noodles
• sea salt for the pasta water

Directions

1. Place the steak and mushrooms into a crock pot treated with cooking spray or olive oil and pour both cans of soup on top.
2. Add garlic powder, 1 tbsp of dill, salt and pepper. Stir everything together
3. Cook on low for six hours, stirring occasionally after 4 hours if possible, to get any of the delicious browning of the sides of the crock pot.
4. When the meat and mushrooms have cooked 6 hours, turn off the heat, add the sour cream and 2cnd tbsp of dill, stir well, and let sit while the egg noodles cook. 
5. Cook the egg noodles for exactly 5 minutes in boiling salted water. Drain and add directly to the crock pot. Stir well and let sit 5 minutes before serving.