Prep your crockpot: First things first, put your lovely stew meat right into your slow cooker. No need to brown it or anything fancy!

Add the flavor: Now, pour in those two cans of Campbell's Golden Mushroom Soup. Next, add the diced onion, the water, that splash of Worcestershire sauce, and the garlic powder.

Give it a stir: Grab a spoon and gently stir everything together until it's all nicely combined. Make sure that meat is coated in all that goodness.

Let the magic happen: Pop the lid on your crockpot. You have two options: cook it on low for 6-8 hours (perfect for a full day at work or running errands) or on high for 3-4 hours (if you're short on time). Either way, you want that meat to be super tender. I usually go for low and slow because I love how tender the meat gets!

Get creamy: Once the meat is fork-tender, it’s time for the grand finale! Add those cubes of room-temperature cream cheese to the crockpot. Stir gently until the cream cheese is completely melted and the sauce is smooth and luscious. Oh, it’s going to be so good!

Serve it up! Cook your egg noodles according to the package directions. Once they're ready, spoon that glorious beef stroganoff right over the top. Dinner is served!