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2. **Add the Seasoning and Liquids**
Sprinkle the onion soup mix over the beef, then pour in the cream of mushroom soup, beef broth, and Worcestershire sauce. Stir to combine. Season with dried thyme, salt, and pepper to taste. The combination of broth and soup creates a rich, flavorful sauce for the beef.
3. **Slow Cook**
Cover the Crockpot and set it to cook on low for 7-8 hours or on high for 3-4 hours. The beef should become tender, and the sauce will thicken as it cooks.
4. **Cook the Noodles**
About 20 minutes before serving, bring a pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain the noodles and set aside.
5. **Combine and Serve**
Once the beef is cooked and tender, stir in the cooked egg noodles until they’re well coated with the sauce. Let it sit for a few minutes for the noodles to absorb some of the flavors.
6. **Garnish and Enjoy**
Top with freshly chopped parsley for a burst of color and a little extra flavor. Serve hot and enjoy!
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### **Tips for Success**
– **Use Tender Cuts of Beef**: The key to this recipe is using tender cuts like beef stew meat or beef tips. These cuts hold up well to slow cooking and become incredibly tender.
– **Add Veggies**: For a more well-rounded meal, feel free to add vegetables like carrots, mushrooms, or peas in the last 30 minutes of cooking.
– **Make It Your Own**: Feel free to adjust the seasonings to taste—adding a splash of red wine or some garlic powder can give the dish extra depth.
– **Make It Ahead**: This recipe is perfect for meal prepping. You can assemble the Crockpot ingredients the night before, refrigerate them, and cook them the next day.
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