1 onion, chopped
1 clove garlic minced
1 tsp salt
1/4 tsp black pepper
1 lb mushrooms, sliced
1 cup sour cream
1 can (10.75 oz) cream of mushroom soup
1 cup water
pasta egg noodles
chopped parsley
Put all ingredients except sour cream in slow cooker. Stir to mix it all up
Cover the crock pot and cook on low 6-8 hours
Cook egg noodles according to package directions as soon as done.
Stir in the sour cream; put the lid back on and cook on high for 5 minutes or until heated through. Serve over hot cooked egg noodles and garnish with chopped parsley, if you want.
