I came across this recipe from a Face Book post BUT I put my own twist on it as I do almost everything that I cook. The non-traditional addition of the frozen peas to this stroganoff really makes it pop! I tried it and LOVED it! Hope you do too!
Cut onion into decent sized slices and wash & quarter mushrooms. In the slow cooker, stir all of the ingredients together (except the meat, cream cheese, sour cream and dried parsley)
Once combined, add the meat and mix together. I made sure that my cubes of meat were smaller than normal, in order to cook better. Cook on Low for about 8 hours.
Cut up or cube the cream cheese & add to the slow cooker (stir the cream cheese until pretty well combined & melted), add the 3 spoonfuls of sour cream & dried parsley and add the frozen peas just before serving and turn the slow cooker on High (replace lid) and cook for an additional 10-15 minutes. Serve over cooked egg noodles and Enjoy!