Start by chopping the large onion finely. In a large skillet, heat a splash of oil over medium-high heat. Add the beef stew meat and onion, browning until the meat is seared and the onion becomes translucent, about 5–7 minutes.

In a mixing bowl, combine the milk, cream of mushroom soup, Worcestershire sauce, and cream cheese. Stir until smooth.

Transfer the sautéed beef and onion mixture into your crock pot. Pour the creamy sauce mixture over the top.

Cover the crock pot with its lid and set it to cook on low for 4–6 hours.

About 15 minutes before serving, bring a pot of salted water to a boil. Add the egg noodles and cook until al dente.

Once the beef stroganoff is ready and the noodles are cooked, gently fold the drained noodles into the crock pot with the beef mixture.