CROCK POT BEEF STROGANOFF

CROCK POT BEEF STROGANOFF 1/4 cup butter 2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips 1 cup chopped onion 2 cloves garlic, finely chopped 1 can (10 3/4 oz) condensed golden mushroom soup 1 carton (8 oz) sliced fresh mushrooms 1/2 teaspoon salt 1/4 teaspoon pepper 4 oz cream cheese, cubed (from 8-oz package) 1 container (8 oz) sour cream 6 cups hot cooked noodles or rice In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned. In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper. Cover; cook on low heat setting 5 to 6 hours or until beef is tender. Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.