Ingredients
1 1/2 pounds raw ground beef (80–85% lean)
1 can (10.5 ounces) condensed cream of mushroom soup
2 cups beef broth (or water plus bouillon)
8 ounces uncooked wide egg noodles
1 cup sour cream
1 cup shredded cheddar cheese
Directions
Spray the inside of a 5- to 6-quart slow cooker lightly with cooking spray or rub with a bit of oil to help with cleanup.
Crumble the raw ground beef evenly into the bottom of the slow cooker, breaking it up with your fingers or a spoon so it’s in small chunks and covers the bottom in a fairly even layer.
In a medium bowl, whisk together the condensed cream of mushroom soup and the beef broth until fairly smooth. It doesn’t need to be perfect, just well combined so the soup loosens into a pourable sauce.
Pour the cream of mushroom soup mixture evenly over the raw ground beef in the slow cooker, making sure the beef is mostly covered. Do not stir; letting it sit in layers helps the beef cook gently and keeps the noodles from sinking too soon.
