Slow Cooker Cream of Mushroom Stroganoff

Slow Cooker Cream of Mushroom Stroganoff
3 cans cream of mushroom soup
1 c water
2-3 t Worcestershire sauce
1 large onion, diced
3-4 cloves garlic, minced
2-2.5 lb beef tenderloin, cubed
8 oz cream cheese
3 T flour (opt to thicken)

1. Empty soup into slow cooker. Add water, W. sauce, onion, and garlic.
2. Mix well and then stir in meat.
3. Cook on low for 6 hours or on high for 2 hours; add cream cheese and flour about 20 minutes before serving.
4. Serve over egg noodles.