Not sure if this is what you're looking for, but I make mine in the crock pot, and everyone here seems to enjoy it.
I cut up 1-2 lbs (just depends on how much meat I want in it that day) beef stew meat or I've even used london broil when it's on sale since it can be a lot cheaper than the stew meat around here. I toss that into the slow cooker (you can pan sear beforehand if desired) along with 1 diced onion, 2 cans of cream of mushroom soup, 2-3T Worcestershire sauce, 1/2c water (or beef broth if I have it on hand), salt & pepper, and some garlic powder too. Mix it all together and cook on low all day. When it's dinnertime, I cook up a package of egg noodles (we use whole wheat here). When I put the water on to boil, I stir in maybe 1/2c or so of sour cream to the crock pot. Then I mix the cooked egg noodles into the meat/sauce mixture and serve.
This recipe is a combination of my sister-in-law's recipe and one I found in a magazine. We love it.
1 ½ to 2 pounds sirloin or market steak
Salt and pepper
3 tablespoons butter
2 onions, sliced thin
1 pound mushrooms, sliced
1 tablespoon flour
1 teaspoon dry mustard
½ teaspoon paprika
1 cup hot beef bouillon
½ to 1 cup sour cream
½ cup wine (sauterne or dry white)
Cooked egg or fettucine noodles
1 tablespoon chopped fresh parsley, chives, or dill (optional)
With sharp knife, cut beef across grain into narrow strips about ¼-inch thick. Sprinkle with salt and pepper and a little wine. Let stand for two hours, but do not chill.
Melt 2 tablespoons butter in a heavy skillet, and sauté onions until golden. Add meat and cook together a few minutes over high heat, turning meat so that it will brown. [Note: If you crowd the pan with too much meat, it will simmer in its own juices instead of browning. You may have to brown the meat in stages.] Lower heat and add mushrooms and more butter if needed and cook, covered, 10 minutes more.
Sprinkle with flour and stir, cooking for another 2 minutes. Stir in mustard, paprika, cayenne, and hot bouillon. Sprinkle with salt and pepper.
Add sour cream and wine. Cover and simmer gently over low heat for 15 minutes or until tender. Do not boil. Sprinkle with parsley and serve over noodles.