I know there are lots of fancier ways of making beef stroganoff, but this is Mike's favorite version. He likes it with wide egg noodles rather than rice, so that's the way I always fix it. Besides, as long as the beef is pre-cooked, it only takes a few minutes to put the sauce together...just about as long as it takes to boil up the noodles!
1 lb stew beef, cooked on low in a slow cooker all day
6 - 8 oz mushrooms, sliced thick
2/3 c sour cream
Wide egg noodles
Start the water for the noodles. In a large skillet, saute the onions until soft. Add the mushrooms and cook until the liquid has been released and has mostly evaporated. Add the pre-cooked beef and the spices and stir together, heating through. Add the sour cream and remove from the heat. Serve over noodles.