A comforting and flavorful dish combining tender beef and creamy mushroom sauce served over egg noodles.
In the slow cooker, combine the cream of mushroom soup, cream of celery soup, garlic powder, and black pepper.
Mix the soups thoroughly to ensure even seasoning.
Add the beef stew meat to the slow cooker and stir to coat it evenly with the soup mixture.
Ensure all the beef pieces are submerged in the sauce for even cooking.
Cover the slow cooker and cook on low heat for 8 hours, or until the beef is tender.
Avoid lifting the lid during cooking to maintain consistent heat.
About 20 minutes before serving, cook the egg noodles in a pot of boiling water according to the package instructions.
Stir the noodles occasionally to prevent sticking.
Drain the noodles and serve the beef and mushroom sauce over the hot noodles.
Garnish with fresh parsley for a touch of color and freshness.
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