Start by cutting chuck roast into 1-inch cubes. Try to keep them fairly uniform in size – this ensures they’ll cook evenly. If you see any large pieces of fat, go ahead and trim those off, but don’t worry about getting every bit – some fat adds flavor.

Heat your slow cooker on low and add the beef cubes, diced onion, garlic, and mushrooms. Pour in both cans of cream of mushroom soup (make sure to scrape the cans clean – I use a rubber spatula), beef broth, and Worcestershire sauce. The liquid should just barely cover the meat.

Add the salt, pepper, and dried thyme. Give everything a good stir until well combined. The mixture will look a bit thick and chunky at this point – that’s exactly what you want.

Cover and cook on low for 7-8 hours. You’ll know it’s ready when the beef easily breaks apart with a fork – if there’s any resistance, let it cook another 30-60 minutes. The meat should be tender but still hold its shape, not completely falling apart.

About 20 minutes before serving, cook your egg noodles in a large pot of salted water. Cook them just until al dente (usually 1-2 minutes less than the package directions) since they’ll continue to soften slightly in the hot stroganoff sauce.

Here’s a crucial step: Turn off the slow cooker and let it cool for about 5 minutes. Then stir in the sour cream. If you add it while it’s too hot, the sour cream might curdle. I like to add it gradually, stirring well between each addition. The sauce should become creamy and slightly lighter in color.

Drain your noodles well and add them directly to the slow cooker, gently folding them into the beef mixture. Let everything sit for about 2-3 minutes so the noodles can absorb some of the sauce.

Give it a final taste – this is when I usually add a bit more salt if needed. Serve in bowls and sprinkle with fresh parsley. The parsley isn’t just for looks – it adds a fresh contrast to the rich sauce.