Thank you sooo much for reporting back!! I’d definitely say an empty crock is a strong indicator that it was a hit! NICELY DONE!! Thank you so much!!! So glad it worked out 🙂

In reply to Stephanie.

Success! I ended up running late to church (hehe oops) so I only boiled the noodles two minutes short of al dente and kept the whole thing on warm for about an hour and a half. I didn’t get to try it but I’m gonna assume it was perfect cuz the pot was scraped clean lol. Thank you so much for the help and recipe!

Hi Bubbles! 🙂 I haven’t done this before but I think it would work! I would probably cook the noodles for nearly 3 minutes shy of al dente, combine with the sauce, transfer to the crock pot, and top with cheese. Then I’d keep on warm for 2+ hours. Egg noodles are thin so I want to be sure they don’t get overcooked, but I think that method should work!! I’d love to know how it goes if you give it a try! 🙂

Hi Morgan! There’s no need to remove the meat from the skillet and I apologize for the confusion, the recipe has been updated to be more streamlined since the video was made 🙂 I’ll have to look into updating the video!

Thanks! The recipe doesn’t mention removing the meat from the pan, but the video shows cooking the onions and sauce separate and then adding the meat later? Can you please clarify? 

Hi Morgan, yes you would! You’ll want to use a wide skillet if possible so that the sauce can reduce/concentrate 🙂

Haven’t made it yet (planning to tonight) but if you were doubling the recipe, would you double all of the ingredients? 

I’m glad that you enjoyed it Rod! Dijon is a key component in stroganoff but easy enough to dial it back! 🙂

Correction since I forgot to rate last post 

Thought this was solid!   Not sure why, but the Dijon mustard was a little too strong for the batch I made.   I will maybe cut the amount in half next time, and add some mushrooms.  But still really good!