Slow-Cooker Beef Stroganoff

Directions

1. In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.
2. In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.
3. Cover and cook on low for 3-4 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.