Beef Stroganoff in a Crockpot

This is one of my favorite things I've tried recently (last night actually). I'm horrible at updating this blog, but it was so good that I made sure I typed up the recipe ASAP. Sorry for not having any pictures, we were too busy eating it!

Ingredients
Cut of beef (london broil or chuck roast)
Dry packet of onion soup
1/2-1 cup of water
Can cream of mushroom soup (if you're using a large piece of beef consider using 2 cans)
Egg noodles

Directions:
Put beef in crockpot, sprinkle onion soup mix on beef and put in enough water to fill the crockpot about 1/4" deep so the beef doesn't burn. Add a can of mushrooms (drained) or fresh mushrooms if desired. Turn crockpot on low and allow to cook for 8 hours.
After 8 hours have passed, trim all fat from meat. Use a baster or ladle to remove some of the onion soup/broth (put it in a bowl, you may need to add some of it back in). With a fork to pull apart meat into small bite sized chunks. Add can of cream of mushroom soup into the remaining broth. Stir until mixed thoroughly. Stir in more onion soup if needed until you reach the desired thickness. Cover crockpot and turn on medium or high for half an hour or until warm.
On the stove cook egg noodles (they also make them in whole grain if you're watching starches) to desired tenderness, drain and stir into crockpot. Serve and enjoy!