Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
Transfer the meat to the slow cooker and top with the soup, water and bouillon.
Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
Cook the egg noodles according to package directions. Serve the meat over the noodles.
Source: Read Full Article