Put the mushroom soups, onion soup mix, chopped onions, canned mushroom, beef bouillon cube, beef chunks, garlic, and lastly water in the slow cooker. Stir the ingredients to spread out the flavors.
Cook the beef stroganoff sauce in the Crock Pot for about six hours on low heat.
Boil and drain egg noodles using directions on the bag.
After six hours, stir cream cheese into the beef mixture until melted completely and then stir in sour cream
Serve the beef mixture over egg noodles and enjoy!