Dump dry egg noodles over beef tips, along with 4 ingredients, into slow cooker for a hearty supper that disappears faster than anything else

Lightly coat the inside of a 5- to 6-quart slow cooker with cooking spray to help prevent sticking and make cleanup easier.
Place the raw beef tips in an even layer on the bottom of the slow cooker. It’s fine if the pieces touch; just avoid large clumps so they cook evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and dry onion soup mix until mostly smooth. This creates the savory cooking liquid the noodles will absorb.
Pour the soup and broth mixture evenly over the beef tips in the slow cooker, making sure most of the meat is submerged.

Dump the dry egg noodles in an even layer over the top of the beef and sauce. Gently press the noodles down with a spatula or your hand so they’re just touching the liquid, but do not stir. Keeping them on top helps them steam and absorb the flavorful broth instead of turning mushy.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours. Avoid opening the lid during the first half of cooking so the noodles can properly steam and the temperature stays consistent.

About 30 minutes before serving, check the casserole. The beef should be tender and the noodles mostly cooked through but still a bit firm. Stir everything together gently from bottom to top to combine the beef, noodles, and sauce.
Stir in the sour cream until fully incorporated, creating a creamy sauce that coats the noodles and beef. If the mixture seems too thick, add a splash of warm beef broth or hot water to loosen it slightly.

Cover and cook on LOW (or keep on the WARM setting, if your slow cooker has one) for another 15 to 20 minutes to heat through and finish softening the noodles.
Taste and adjust seasoning if needed with a pinch of salt and a few grinds of black pepper. Serve hot directly from the slow cooker.
Variations & Tips