2 pounds beef stew meat
8 ounces mushrooms sliced (optional)
2 packets (1 ounce, each) Lipton onion soup mix
1 cup low sodium beef broth
1/4 cup Worcestershire sauce
1 container (16 ounces) sour cream
5 ounces chive and onion cream cheese
2/3 cup heavy whipping cream
black pepper to taste
12 ounces cooked egg noodles

2 pounds beef stew meat 8 ounces mushrooms sliced (optional) 2 packets (1 ounce, each) Lipton onion soup mix 1 cup low sodium beef broth 1/4 cup Worcestershire sauce 1 container (16 ounces) sour cream 5 ounces chive and onion cream cheese 2/3 cup heavy whipping cream 12 ounces cooked egg noodles

Spray the inside of a large slow cooker with cooking spray. ( I use a 7 quart size slow cooker).
Place the stew meat, mushrooms (if using), onion soup mix, beef broth and Worcestershire sauce in slow cooker. Cover with lid and cook on low heat for 5 to 6 hours.
In a medium bowl combine sour cream, cream cheese and heavy whipping cream. Whisk to combine then stir in to meat mixture. Season with a little pepper.
Cover with lid and let it warm up for another 20 minutes, then pour over.
Serve over cooked egg noodles and enjoy!