1/4 cup butter
2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10 3/4 oz) condensed golden mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

1/4 cup butter 2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips 1 cup chopped onion 2 cloves garlic, finely chopped 1 can (10 3/4 oz) condensed golden mushroom soup 1 carton (8 oz) sliced fresh mushrooms 1/2 teaspoon salt 1/4 teaspoon pepper 4 oz cream cheese, cubed (from 8-oz package) 1 container (8 oz) sour cream 6 cup s hot cooked noodles or rice

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned. Drain liquid and reserve.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper, and 1/4 cup of reserved liquid.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.