1. Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 T of the soy sauce in a slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours or, until beef is tender.
2. In a small bowl, stir together sour cream, cornstarch, and black pepper; whisk into slow cooker and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley if desired.
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