Add everything, in order to your crock pot accept for the egg noodles. Sprinkle beef bouillon over top.
Set the pot to high, for four hours. During the last ten minutes or so, cook off your egg noodles in a separate pot. You can cook them in the crock, in the stock for about an hour, but the texture ends up being a little off.
If you have used beef steaks, instead of cubes, which I use 3 portion sized steaks- after the four hours is up, this is when I pull the steaks out, and chop them into bite sized pieces, afterward, returning them to the crock.
Drain your noodles and add to the pot. Stir, and serve. Would go nicely in a crusty bread bowl.