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

For a richer flavor, you can brown the beef tips in a bit of oil in a hot skillet before adding them to the slow cooker, though the recipe is designed to work with the beef going in raw.
If you prefer a milder onion flavor, use only half the packet of onion soup mix and taste at the end before adding more. For a mushroom-forward version, add 1 to 2 cups of sliced fresh mushrooms on top of the beef before pouring on the soup mixture. To sneak in vegetables, scatter 1 to 2 cups of frozen peas and carrots or mixed vegetables over the beef before dumping on the dry noodles; they’ll cook along with everything else.

You can also swap cream of mushroom soup for cream of celery or cream of chicken for a slightly different profile. For extra tang, stir in a tablespoon of Dijon mustard with the sour cream.

Food safety tips: Always start with fresh, properly refrigerated beef tips and keep them chilled until you’re ready to assemble the slow cooker. Do not use frozen beef directly from the freezer in this recipe; thaw it completely in the refrigerator first so it reaches a safe temperature quickly in the slow cooker. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats evenly.

Cook on LOW or HIGH as directed, keeping the lid on as much as possible to maintain temperature. The beef should reach at least 145°F, though in practice it will be well above that by the time it’s tender. Once cooked, do not leave the casserole at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and reheat to at least 165°F before serving.