In your slow cooker, add the beef stew meat or chuck roast, sliced onion, sliced mushrooms, and minced garlic. Then pour in the cream of mushroom soup and beef broth, followed by Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir everything together until well combined, making sure the beef is coated in a flavorful mixture.

Cover the slow cooker with its lid, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the beef is fork-tender.

About 20 minutes before serving, add the softened, cubed cream cheese and sour cream to the slow cooker. Stir the mixture gently until smooth and creamy.

Once the cream cheese and sour cream have melded into the sauce, add the cooked wide egg noodles into the slow cooker. Gently fold the noodles into the sauce.

Garnish your dish with freshly chopped parsley before serving. Serve warm over a bed of buttered egg noodles or alongside creamy mashed potatoes.