Heat your oil in a large skillet over medium-high heat and add in your beef
Stir occasionally to brown your beef on all sides and cook for around 10 minutes
Add your broth to the skillet and stir well
In a 6-quart slow cooker (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker), mix together your flour, garlic powder, pepper, paprika, oregano, thyme and basil
Pour everything from your skillet into your slow cooker and stir well
Add in your soup mix and can of soup and stir well
Toss in your mushrooms and gently stir them in
Cover and cook on low for 6-7 hours or on high for 3-3.5 hours (it is done when your beef is tender)
Add in your sour cream, stir and cook until it is heated through
Serve over egg noodles that you have tossed in your butter
Notes
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.