Easy Slow Cooker Stroganoff and Megan's Marvelous Mushrooms

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     2 (10.75 ounce) cans cream of mushroom soup
      1 (8 ounce) package sliced fresh mushrooms (optional)
      1/2 cup butter
      1 small onion, chopped
      3 pounds beef tips, cut into bite-size pieces
      1 (8 ounce) package wide egg noodles

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Directions

   1. Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker add beef tips.
   2. Cook for 8 hours on Low.
   3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
   4. Serve beef tips and sauce over cooked egg noodles.


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Original recipe makes 10 servings Change Servings
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      1 (16 ounce) package baby  mushrooms

      1/2 cup grated Parmesan cheese

      3 green onions, finely chopped

      1 tablespoon olive oil

      1 clove garlic, finely chopped

      1/2 teaspoon salt

      1/2 teaspoon ground black pepper
Directions

   1. Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
   2. Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps arrange caps in the prepared baking dish.
   3. Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.