Crock Pot Beef Stroganoff

My mom made a lot of beef stroganoff growing up.  It seems like every time we had pot roast she would use the leftover for beef stroganoff!  It was delicious and I feel very nostalgic about it so I thought I'd try a skinny version for throwback Thursday!  This has all the flavor you want in beef stroganoff and the calorie count is not too shocking!  Enjoy!

Crock Pot Beef Stroganoff (adapted from skinnymom.com)

2 lb. beef stew meat
1 c. low sodium beef broth
2 T. sherry (optional)
2 T. Worcestershire sauce
3 cloves garlic, minced
1 t. salt
1 t. pepper
1 medium yellow onion, diced
8 oz. white mushrooms, sliced
1 (10 oz.) can reduced fat cream of mushroom soup (not fat free!)
1 c. plain Greek yogurt
12 oz. yolk free egg noodles, cooked according to package directions (just before serving)
Chopped parsley for garnish, if desired

In a 6 qt. slow cooker that has been sprayed with cooking spray place the beef, beef broth, sherry (if using), Worcestershire sauce, garlic, salt, pepper, onion, mushrooms and cream of mushroom soup.  Stir to combine and cover.  Cook on high for 4-6 hours or on low for 6-8 hours.  When the cooking time is almost up add the Greek yogurt  and egg noodles and stir to combine.

6 servings (402 calories each serving) according to my calculator on loseit.com