Instructions:
In your slow cooker, add mushrooms, onion, garlic, broth, soy sauce, paprika, salt, and pepper. Stir well.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until mushrooms are tender.
Stir in cream cheese and let it melt into the sauce.
Just before serving, stir in sour cream until smooth and creamy.
Serve over cooked egg noodles, garnished with parsley.
Note:
For extra heartiness, you can add spinach or peas in the last 30 minutes of cooking.
If you’re not vegetarian, you can use beef broth for a deeper flavor.
