Step 1: Prepare Your Slow Cooker. Start by lightly coating the inside of your slow cooker with non-stick spray. This prevents the creamy sauce from sticking and makes cleanup effortless later on.

Step 2: Build the Flavor Base. In the slow cooker basin, combine the dry onion soup mix, beef broth, cream of mushroom soup, and minced garlic. Whisk or stir well until everything is evenly combined. This creates the flavorful base that will slowly transform into a rich stroganoff sauce.

Step 3: Add Meatballs and Mushrooms. Add the frozen meatballs straight from the freezer (no need to thaw) along with the sliced mushrooms. Gently stir to coat the meatballs in the creamy mixture. Don’t worry if the sauce seems thin — the slow cooking process will thicken it beautifully as the ingredients meld together.

Step 4: Slow Cook to Perfection. Cover the slow cooker with the lid and cook on LOW for 4–6 hours. During this time, the meatballs will become tender and juicy, while the sauce develops a deep, savory flavor. Your kitchen will fill with the irresistible aroma of garlic and mushrooms mingling with beef broth.

Step 5: Finish the Sauce. About 10 minutes before serving, stir in the sour cream. This step gives the sauce its signature silky texture and slight tanginess. Mix well until the sauce is smooth and creamy throughout.

Step 6: Cook the Egg Noodles. While the sauce finishes, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until tender. Drain them well in a colander and then gently fold them into the slow cooker mixture, coating them with that luxurious stroganoff sauce.

Step 7: Garnish and Serve. Sprinkle with freshly chopped parsley for a bright, fresh contrast to the rich sauce. Serve warm in deep bowls and enjoy a comforting, hearty meal that feels like home.