Ingredients
Method
Preparation
- Lightly grease the slow cooker crock for easier cleanup.
- Add the beef gravy and sour cream to the slow cooker, stirring until the mixture is smooth.
- Stir in the egg noodles, pressing them down to coat evenly with the gravy.
Cooking
- Cover and cook on low for 1 1/2 to 2 1/2 hours. Stir once or twice if your slow cooker runs hot to prevent sticking.
- When the noodles are tender and the mixture is thick and hot, stir well before serving.
Serving
- Spoon into bowls and serve hot. Garnish with fresh herbs or add grated cheese if desired.
- This dish pairs well with a side salad or crusty bread.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a little water if needed. For a heartier meal, consider adding cooked ground beef or vegetables like peas or mushrooms. For a thicker sauce, cook it longer on low.