- 15 minutes
- 8 hours
- Coat the bottom of a 6-quart slow cooker with nonstick spray. Add the sliced steak and season with salt, pepper and garlic powder. Toss to coat.
- Add the mushrooms, 1 cup of beef broth, Worcestershire sauce and mustard. Cover and cook on high for 2 to 3 hours, or on low for 5 to 7 hours.
- Whisk the remaining 1/2 cup of beef broth with the cornstarch until smooth. Stir the cornstarch mixture into the slow cooker. Cover and cook on high for 20 minutes. Stir in the sour cream, cover and continue cooking for an additional 10 minutes.
- Serve the stroganoff over cooked egg noodles and garnish with chopped parsley.
*Recipe Tip: Greek yogurt can easily be substituted for sour cream here, but do not use a low- or non-fat variety to keep the sauce from breaking.