1 1/2 to 2 pounds of round steak cubed
2 tsp. beef bouillon
1 onion chopped
1 cup mushrooms, sliced
1 tsp parsley flakes
2 10 oz cans cream of mushroom soup
salt and pepper
1/4 cup Worcestershire Sauce
1 cup sour cream
Cut steak into 1 inch pieces; place in crockpot, sprinckle bouillon, onions, mushrooms, and parsley flakes over steak. Spread soup over top, sprinkle with salt and pepper. Cook on high 3-4 hours or low 7-8 hours. Stir in Worcestershire sauce and sour cream. Cook on high 30-60 minutes. Serve over hot cooked egg noodles or any pasta of your choosing.
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