Ingredients

• 2 (10.75 ounce) cans cream of mushroom soup
• 1 (8 ounce) package sliced fresh mushrooms (optional)
• 1/2 cup butter
• 1 small onion, chopped
• 3 pounds beef tips, cut into bite-size pieces
• 1 (8 ounce) package wide egg noodles

Instructions

1. Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
2. Cook for 8 hours on Low.
3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. Serve beef tips and sauce over cooked egg noodles.