Beef Stroganoff, Slow Cooker

INGREDIENTS
2 pound cubed beef stew meat or chuck roast
2 (10.75 ounce) can condensed golden mushroom soup
3/4 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water (more if needed)
1/4 cup low sodium beef stock (more if needed)
1/3 cup sour cream
2 ounces cream cheese (reduced fat works well)
1/2 pack French onion soup mix
Salt and pepper, to taste
3 cloves garlic, minced
8oz. mushrooms, sliced
Pat of butter

DIRECTIONS
1. In slow cooker, combine meat, mushroom soup, chopped onions, minced garlic, Worcestershire, dry soup mix, pepper, stock and water.
2. Cook on low setting for 5-6 hours.
3. During cooking time, sauté the mushrooms in butter about 4 mins.
4. Put sautéed mushrooms in slow cooker last 30 minutes of cooking time
5. Check sauce if it needs salt or extra pepper.
6. Best served over buttered egg noodles.