Slow Cooking Thursday

I made something new last week that was really good, so I'm sharing it with you today. Hope you like it as much as my family did!

Beef Stroganoff
2 - 3 pounds roast beef
pepper to taste
scant 1/4 cup olive oil
1/2 cup chopped onion
8 ounces sliced mushrooms (optional)
1 teaspoon garlic powder
2 teaspoons beef bouillon
1/4 cup flour
1 1/2 cup milk
2 teaspoons Worcestershire sauce
16 ounces sour cream
1 package egg noodles

Put roast into 5 quart Slow Cooker.
Heat oil in medium sauce pan; add onion and mushrooms. Cook over medium heat for about 5 minutes. Stir in garlic powder, bouillon and flour, stirring out any lumps. Cook for about 1 minute, then add milk and Worcestershire sauce. Continue to cook, stirring constantly until thickened.
Pour over roast. Cook on low for at least 10 hours until meat is falling apart, then shred beef with fork.
30 minutes before serving, stir sour cream into beef mix.
Serve over hot cooked noodles.