1Slice onions thinly, and sautee in a fry pan until softened with a tablespoon of butter.
2Spray slow cooker crock with non-stick cooking spray. Tear steak into bite size pieces and place in slow cooker. Pour sauteed onions on top and turn slow cooker onto low setting.
3In a small bowl, mix cans of soup together with the milk and mix until well combined. Pour over steak and onions and mix well.
4Add beef broth and stir mixture together. Cook on high for 3 hours and then stir. Turn back down to low and cook for another 3-3.5 hours, stirring occasionally to prevent sticking. Add the dill and parsley and stir to combine.
5Boil egg noodles, (I used medium width) according to package directions. Butter your noodles. Just before serving stir in the sour cream to the gravy and serving over the noodles.