Ingredients
| 2½ | teaspoons HERB-OX® Cold Water Dissolve Beef Granulated Bouillon |
| 2½ | cups water |
| 2 | kilograms beef sirloin, cut into ½-inch thick slices |
| 1 | onion, chopped |
| 4 | cloves garlic, minced |
| 1 | teaspoon Kosher salt |
| ⅜ | teaspoon black pepper |
| 1 | teaspoon garlic powder |
| ½ | teaspoon onion powder |
| 2 | tablespoons Worcestershire sauce |
| 3 | teaspoons Dijon mustard |
| 6 | ounces cream cheese, cut in chunks |
| 1 | cup sour cream |
| 12 | ounces egg noodles, cooked and drained |
| 2 | tablespoons chopped fresh parsley leaves, if desired |
Directions
Dissolve bouillon into water.
In 6-quart slow cooker combine bouillon mixture, beef, onion, garlic, salt, pepper, garlic powder, onion powder, Worcestershire and mustard.
Cook on LOW heat for 7 to 8 hours or HIGH heat 3 to 4 hours.
Stir in cream cheese until melted. Stir in sour cream and noodles.
Serve garnished with parsley, if desired.