Start by chopping the beef stew meat into 1-inch pieces if not pre-cut. Dice the onion, mince the garlic, and slice the cremini mushrooms. Place all these ingredients into the slow cooker, creating a colorful base for your Slow Cooker Beef Stroganoff.

Pour in the beef broth and Worcestershire sauce over the meat and veggies. Next, season the mixture with salt and freshly cracked black pepper to taste. Stir everything gently to combine.

Cover the slow cooker with its lid and set it to low heat. Allow the Slow Cooker Beef Stroganoff to cook for 8 hours.

In a separate bowl, whisk together the sour cream and all-purpose flour until smooth. Once the slow cooking time is up, carefully remove the lid from the slow cooker. Stir in your creamy mixture into the beef and broth.

Set the slow cooker to high and cook for an additional 20 minutes to allow the sauce to thicken.

Cook your egg noodles according to the package instructions while the sauce thickens. Serve the creamy beef stroganoff hot over the pasta.