Spray crockpot with nonstick spray. Set aside.
Season the beef stew meat with salt and pepper to taste.
2 pounds beef stew meat, Kosher salt and freshly ground black pepper
In a large skillet set over medium-high heat, add the oil and butter. Once melted, add in the beef and onion. Cook until the beef is browned and the onion is translucent, about 10 minutes.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 onion
Pour in the wine and stir to scrape up any browned bits. Transfer the mixture to the crockpot.
½ cup red wine
Add in the mushrooms, beef broth, Worcestershire sauce, garlic, pepper, and salt. Cover and cook on low for 7-8 hours.
8 ounces sliced mushrooms, 2 cups low sodium beef broth, 2 tablespoons Worcestershire sauce, 2 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon Kosher salt
Stir the cornstarch and water together to make a slurry. Add in the cornstarch slurry and cook for another 15 minutes until the sauce has thickened.
3 tablespoons cornstarch, 3 tablespoons water
Stir in the sour cream and cream cheese until melted. Serve over noodles and top with fresh parsley.
8 ounces sour cream, 4 ounces cream cheese, 12 ounces cooked egg noodles, Fresh chopped parsley