📋 Instructions

1. 1Load the slow cooker — Add the beef cubes to a 6-quart slow cooker and sprinkle the dry onion soup mix and black pepper over the top. Spoon the cream of mushroom soup over the beef, then pour in the beef broth and Worcestershire sauce. Do not stir; the layers will combine as they heat.
2. 2Cook low and slow — Cover and cook on Low for 6 to 7 hours or on High for 3 1/2 to 4 hours, until the beef shreds easily when pressed with a fork and reaches at least 200°F (93°C) on an instant-read thermometer. Resist lifting the lid during the first few hours.
3. 3Whisk the slurry — About 30 minutes before serving, whisk 2 tablespoons cornstarch into 3 tablespoons cold water in a small bowl until completely smooth. It should look like thin milk with no lumps at the bottom.
4. 4Thicken the gravy — Turn the slow cooker to High, stir the slurry into the bubbling gravy, and cover. Cook 25 to 30 minutes, until the gravy coats the back of a spoon and the edges bubble gently.
5. 5Taste and season — Taste the gravy and add salt only if it needs it, since the soup mix is already salty. Stir in a splash more Worcestershire if you want a little more depth.
6. 6Boil the noodles — While the gravy thickens, cook the egg noodles in salted boiling water at a rolling boil for 6 to 7 minutes, until just tender with a slight bite. Drain and toss with a little butter so they do not stick.
7. 7Serve it hot — Spoon the beef and gravy over the hot noodles or mashed potatoes, making sure every plate gets plenty of sauce. Scatter chopped parsley over the top if you have it and serve right away.