Slow Cooker Beef Stroganoff

2 lb beef stew meat
1 cup chopped onion
1 can (10.75oz) condensed golden mushroom soup
1 can (10.75 ounces) condensed cream of onion soup
1 jar or can (6oz) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8oz) cream cheese, cubed
1 container (8oz) sour cream
6 cups hot cooked eggs noodles

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

2.  Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Serves 6-8.

Note: Freezes well, with or without noodles.