Beef Stroganoff

I haven't had Beef Stroganoff in over three years.  The only recipes I've seen involve cream of mushroom soup, which I can't have.  I was really excited to find this recipe which doesn't use any cream soups.  This is one of my husband's favorite meals, and now I can eat it too!  The flavor was really fantastic!

• 2 Lbs top sirloin, cut into thin strips, then 2" pieces
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 10 oz cremini mushrooms, sliced
• 8 oz cream cheese, softened
• 1/2 cup sour cream, room temperature
• 16 oz egg noodles (or rice...or mashed potatoes...)
• 4 cups beef broth
• 1/2 cup all-purpose flour (I use Namaste GF flour blend)
• 1 TBS ketchup
• 1 TBS Worcestershire sauce
• 1 TBS beef bouillon (powder or base)
• 1 1/2 tsp dijon mustard
• 1 tsp sugar
• 1 tsp dried parsley
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp thyme
• 1/4 tsp red pepper flakes

1. Toss cut meat with 1 tsp salt and 1/2 tsp pepper.  Add meat, onions, and garlic, and mushrooms to slow cooker.  
2. In a medium saucepan, whisk in all the ingredients from the beef broth down until flour is mostly dissolved.  Bring to a boil, then reduce to a simmer until thickened to the consistency of gravy.  Place all ingredients (except cream cheese, sour cream, and noodles) in crock pot, and stir until evenly combined.  
3. Cook on high for 3-5 hours, or on low for 7-9 hours.  Once meat is tender, stir in cream cheese until melted, followed by sour cream until combined.  Serve over egg noodles, rice, or mashed potatoes.