Beef Stroganoff in Slow Cooker

• 1 ½ lb. stew meat cut in ½ inch pieces
• 2 cans golden mushroom soup
• 1 package mushrooms sliced
• 2 beef bouillon cubes dissoved in 1 ¾ cups warm water
• 1 tablespoon Worcestershire sauce
• 1 large onion, chopped
• 1 tablespoon refrigerated minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz. reduced fat cream cheese
• 8 ounces fat free Greek yogurt
• 12 ounce package of whole wheat noodles

1. Wipe the inside of the crock with olive oil to prevent sticking.
2. Add the rest of the ingredients except the cream cheese, yogurt, and whole noodles.
3. Cook on high for 5 hours.
4. Cut the cream cheese into chunks and add. Stir every few minutes until melted and distributed throughout.
5. Add the yogurt and stir every few minutes until well melted.
6. Meanwhile, cook noodles in plenty of water according to package directions. Drain.
7. Add noodles to crock and stir.
8. Cook additional 15 minutes so the flavors can blend.
9. Serve and enjoy.