Recipe #254.
                                                Beef, Mushrooms and Egg Noodles

1 1/2 Pounds Lean Stew Meat.
1 Large box of Fresh Mushrooms; cleaned and sliced.
3-4 reduced Sodium beef bouillon Cubes
2 Boxes Reduced Sodium Beef Broth.
1/2 Small Onion; chopped.
1 Clove of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Bags of Egg Noodles.
Small amount of Olive Oil for browning.

Season and brown the Stew Meat, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Egg Noodles.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done and tender.
Cook the Noodles according to directions.
Serve together.