Add all ingredients except egg noodles, parsley, cream cheese, and salt and pepper to a crock pot. Set heat to low and cook for 3-4 hours, until beef is fully cooked and so tender that it flakes apart when pulled with a fork.
Add the cream cheese, allow it to melt completely while cooking the egg noodles according to package directions.
Give the whole crockpot a stir and then season with the parsley, salt, and pepper.
Serve the beef stew over top of the egg noodles.
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Notes
Beef broth really works best in this recipe, but you can also use chicken broth if you are in a pinch.
Add the cream cheese, allow it to melt completely. I like to cut the cream cheese up into chunks so that it melts quickly. Once the cream cheese is melted give it a good stir before serving over the noodles or rice.
You could also serve this beef stroganoff over mashed potatoes if your family prefers.
For easy clean up you can spray your slow cooker with nonstick cooking spray or you can use a slow cooker liner.