# Ingredient List:
→ Main Components
01 - 2 pounds beef chuck roast, cut into 2-inch pieces
02 - 16 ounces cremini mushrooms, sliced
03 - 2 medium yellow onions, finely chopped
04 - 3 cloves garlic, minced
05 - 1 cup low-sodium beef broth
06 - 1/4 cup Worcestershire sauce
07 - 2 tablespoons tomato paste
08 - 2 tablespoons cornstarch
09 - 1/4 cup cold water
10 - 2 teaspoons kosher salt
11 - 1 teaspoon ground black pepper
→ Noodle Base
12 - 12 ounces wide egg noodles
13 - 4 tablespoons unsalted butter
14 - 2 tablespoons chopped fresh parsley
# Directions:
01 - In a large skillet over medium heat, cook onions and garlic until softened and fragrant, about 3 minutes.
02 - Transfer sautéed onions and garlic into the slow cooker, then add beef and mushrooms on top.
03 - Pour beef broth, Worcestershire sauce, and tomato paste over contents. Sprinkle with salt and pepper.
04 - Cover and cook on low for 7–8 hours or until beef is tender and mushrooms are soft.
05 - In a small bowl, whisk cornstarch with cold water until smooth. Stir this mixture into the slow cooker, cover, and cook an additional 25–30 minutes on high until gravy thickens.
06 - Near the end of cooking time, boil egg noodles in a large pot of salted water according to package instructions. Drain and toss immediately with butter and parsley.
07 - Spoon beef and mushroom gravy generously over buttery egg noodles. Garnish with extra parsley if desired.
