1¼ pound cubed beef stew meat 2 cans of cream of mushroom soup (98% fat free for a healthier choice) 1 chopped onion 2 tablespoons Worcestershire Sauce ¼ cup beef broth Dash of garlic salt 8 ounce cream cheese, cut up Egg noodles Sour cream, optional

1. In a 5-6 quart greased slow cooker combine beef, soup, onion, Worcestershire sauce, beef broth, and garlic salt. 2. Cook on low for 8 hours. 3. About 15-20 min before serving, add the cream cheese; stir occasionally until melted. 4. Cook noodles as directed. 5. Top with sour cream if desired.