1 lb. cubed beef steak
1 (10.75 oz.) can cream of golden mushroom soup
1/2 cup chopped onion
1 Tbsp. Worcestershire sauce
1/4 cup water
1 bag egg noodles
4 oz. cream cheese
1. Combine meat, soup, onion, Worcestershire sauce, and water in slow cooker.
2. Cook on low for 8 hours or high for 5 hours.
3. Cook noodles just before stroganoff is done.
4. Stir cream cheese into stroganoff just before serving over noodles.
Finished product, with cream cheese.
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