With our son home for winter break we asked him if there were any special meals he might want prepared. First up was spaghetti with bread crumbs and olives, then his favorite – pork tenderloin with prosciutto and lemons and then finally this one. This is adapted from Paula Deen’s recipe and was in one her original magazines which we have kept. We have made this so many times and it never fails to please us. Hubby stopped in at lunch time to throw this together and by dinner time it was ready. He heads back on Sunday and it will be back to cooking for two unless our daughter drops in. We have to find out what her favorite meal is. What is yours?2 lbs. beef tips 1 large yellow onion, chopped 1 can golden mushroom soup 1 can cream of onion soup – ( you can find at Walmart) 1 (8oz) can sliced mushrooms, drained 1 tsp. pepper 1 (8oz) cream cheese 1 (8oz) carton sour cream 1 (16oz) package of egg noodles, cooked and hot In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.