1 (2- to 4-lb.) chuck roast, cut into chunks
1 large onion, cut into rings
1 (1.5-oz.) beef stroganoff seasoning packet
1 (10-3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) carton sour cream
2 cups broad egg noodles
1. Cut roast into chunks and put into slow cooker.
2. Add sliced onion, seasoning packet and mushroom soup.
3. Cook on Low 6 to 8 hours. In last 1 hour of cooking time, add in sour cream and noodles. Stir and continue cooking on low.