Wash and dry the produce. Carefully mince the garlic, chop the onions, and slice the mushrooms. Set the mushrooms aside in a medium bowl.
In a slower cooker, combine the cubed beef, golden mushroom soup, chopped onions, minced garlic, dry onion soup mix, water, Worcestershire sauce, and bouillon beef cube. Stir to combine. Cook on low setting for 5-6 hours.
In the last hour, prepare your mushrooms. In a large skillet melt butter over medium-high heat. Sautée the mushrooms until they are lightly browned, about 5 minutes. Add the sautéed mushrooms, cream cheese, and sour cream to the slow cooker during the last 30 minutes of cooking time. Stir to combine. Salt and pepper, to taste.
During the last 30 minutes of cooking time, prepare the egg noodles according to package directions. Serve beef Stroganoff over hot buttered egg noodles. Enjoy!