Thick soup mixture being whisked in a measuring cup
Thick soup mixture being whisked in a measuring cup
Pour the cream of potato soup mixture evenly over the raw beef chunks in the slow cooker, making sure all of the meat is coated. Use a spatula to spread it if needed; do not add additional water unless your slow cooker tends to run hot and dry.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3.5 to 4 hours, until the beef is very tender and the sauce is bubbling and creamy. Avoid lifting the lid too often, as that releases heat and can lengthen the cooking time.
About 20 minutes before serving, cook the egg noodles according to the package directions in well-salted boiling water until just tender. Drain the noodles well.
Egg noodles boiling in a pot on the stove
Egg noodles boiling in a pot on the stove
Taste the beef and sauce in the slow cooker and adjust seasoning if needed, adding a bit more black pepper or a small pinch of salt to taste (the onion soup mix is salty, so taste before adding more).
Add the hot, drained egg noodles to the slow cooker and gently fold them into the creamy beef and potato sauce until everything is well combined and coated. If the mixture seems too thick, you can stir in a splash of hot water or a bit more beef broth to loosen it.
Let the noodles sit in the slow cooker on WARM for 5 to 10 minutes to absorb some of the sauce, then serve hot straight from the crock.
Creamy beef noodles being folded together in the slow cooker
Creamy beef noodles being folded together in the slow cooker
Variations & Tips
For a richer sauce, stir in 1/2 cup of sour cream or heavy cream at the end of cooking, just before adding the noodles; do not boil after adding dairy to prevent curdling. You can add vegetables by layering 2 cups of sliced carrots or frozen mixed vegetables over the beef before pouring on the soup mixture—keep in mind this adds moisture and may soften the sauce slightly.
