Beef Stroganoff

1-2 lbs. stewing beef
1 pkg. Lipton Onion soup mix
2 cloves garlic, minced
2 tsp. paprika

1 tsp. salt
2 cups beef broth
2 cups milk (divided)
4 oz. cream cheese
½ cup sour cream
½ cup flour
3 cups egg noodle pasta

In crock pot, add stewing beef, soup mix, garlic, paprika and beef broth.  Cook on low for 8 hours.

Before serving:
Boil egg noodle pasta in large pot filled with water for 18 minutes.

Using a container with a tight fitting lid, combine 1 cup milk with flour and shake well to create a slurry.  Remove any clumps with a colander or whisk. 

In a medium saucepan, combine other 1 cup milk, cream cheese and sour cream.  Bring to a low boil.  Slowly add flour mixture.  Cook over medium heat, stirring constantly until thickened.

Pour mixture into crock pot and mix well.  Serve over egg noodles or mix noodles into stroganoff.

Optional Mix-Ins:
Mushrooms
Peas