2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. flour
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 Tbsp. chopped fresh parsley

2 lb. beef stew meat, cut into 1-inch cubes 10 oz. fresh mushrooms, halved 1 onion, chopped 1 clove garlic, minced 1 cup beef broth 2 tsp paprika 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 Tbsp flour 1 Tbsp GREY POUPON Dijon Mustard 1 pkg. (16 oz.) egg noodles, uncooked 2 Tbsp chopped fresh parsley

Place meat, mushrooms, onions and garlic in slow cooker. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
Mix sour cream, flour and mustard. Stir into ingredients in slow cooker until blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley