1 pound chuck roast, cut into 1� cubes
7 cups beef broth
1 onion, diced
4-6 garlic cloves, minced
8 oz. cremini mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoon Dijon mustard
1 tablespoon paprika
1 teaspoon dried basil
1/2 teaspoon dried dill
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 - 1/2 teaspoon red pepper flakes

Reserved Ingredients
1 12 oz. can evaporated milk (may use nonfat/lowfat)
1/4 cup flour
1/2 - 1 cup sour cream (your preference)
12 oz. wide egg noodles, cooked al dente

Add all of the ingredients except the "Reserved Ingredients" to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour. When ready to serve, stir in sour cream until melted followed by cooked noodles. Taste and add additional sour cream, salt pepper, red pepper to taste. (I always add extra pepper and red pepper for a kick)

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