1.Dredge the beef strips in the flour, salt and pepper. Place the coated beef strips in the Crock-Pot Slow Cooker. Add the onions, mushrooms, beef broth, wine, and Worcestershire sauce.
2.Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).
3.Before serving, combine the sour cream and flour thoroughly, and add to the stoneware contents. Mix well and let cook for an additional 10 minutes.
4.Serve over the egg noodles. Garnish with the parsley.
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