Direction

1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to slow cooker.
2. Add butter to the skillet, and cook and stir onions and mushrooms until onions are softened, about 3 minutes. Season with salt and pepper. Add onion mixture to slow cooker; stir to combine.
3. Pour consommé into slow cooker. Stir in tomato paste, Greek yogurt, whipped cream cheese, Worcestershire sauce, and soy sauce. Cover and cook on High for 4 hours.
4. Stir dry egg noodles into slow cooker. Cover and cook until noodles are softened, about 30 minutes. If stroganoff seems too dry, stir in beef broth, 1 tablespoon at a time, as needed to thin sauce.