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Beef and Mushrooms With Egg Noodles

Prep time 10 mins
Cook time 4 hrs
Yield Makes 4 to 6 servings
Whip out your slow cooker! This recipe was rated 5 stars by our readers and it couldn't be easier. Just boil the egg noodles and spoon the beef and mushroom mixture from the slow cooker over the top.


  • 1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup
  • 1 cup SWANSON Beef Stock
  • 1/3 cup dry red wine
  • 1 (1-oz.) envelope dry onion soup mix
  • 1/2 teaspoon freshly ground pepper
  • 1 (8-oz.) package sliced baby portobello mushrooms
  • 1 (2-pound) boneless chuck roast, trimmed
  • 1/2 (16-oz.) package extra-wide egg noodles
  • 3 tablespoons chopped fresh parsley, divided

How to Make It

  1. Whisk together first 5 ingredients in a lightly greased 5-qt. slow cooker. Stir in mushrooms. Add roast to slow cooker. Cover and cook on HIGH 4 to 4 1/2 hours or until beef is tender and shreddable.

  2. Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley.

  3. Spoon beef mixture over hot cooked noodles. Sprinkle with remaining 1 tablespoon parsley, and serve immediately.