1-First, prepare all your ingredients by cutting the 2 pounds of lean stewing beef into cubes and chopping 1/2 a medium onion and slicing 1 cup of mushrooms. Gather the one 10 3/4-ounce can of cream of mushroom soup, one 1 1/4-ounce envelope of dry onion soup mix, and one 1-ounce envelope of mushroom or beef gravy mix. Mix these with the 3/4 cup of beef broth, optionally adding Burgundy wine for extra depth, to create the sauce.

2-Second, place the cubed beef in the slow cooker and pour the sauce mixture over it, including the sliced mushrooms and chopped onion. Stir everything together to ensure even coating. Cook on low for 5 to 6 hours or on high for 3 to 4 hours until the beef is tender and full of flavor.

3-Third, while the beef cooks, prepare the 12 ounces of wide egg noodles separately according to the package directions. This step keeps the noodles from getting too soft in the slow cooker. Once done, drain them and set aside until serving.

4-Fourth, once the cooking time is up, give the beef mixture a good stir. For tips on thickening, consider adding options like 3 tablespoons of Minute tapioca in the last hour if needed. Serve the beef mixture hot over the noodles for a complete meal, and remember you can pair it with steamed broccoli or crusty bread for variety.

5-Finally, dish it up and enjoy. If you’re short on time, try using a pressure cooker for about 20 minutes after browning the meat, but stick to cooking noodles separately to avoid sogginess. For more inspiration, check out healthy meal ideas on the site.