PREPARATION:

Slow Cooker Directions

1. Dissolve bouillon cube in 3/4 cup boiling water; cool. Meanwhile, cut steak lengthwise in half, then crosswise into 1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over high heat. Add beef; cook and stir about 4 minutes or until beef begins to brown. Transfer beef and juices to a 3-quart slow cooker.
2. Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir about 4 minutes or until browned. Add mushrooms, garlic and pepper; cook and stir about 5 minutes or until mushrooms are tender. Transfer mixture to slow cooker.
3. Stir flour into 1/4 cup water in small bowl until smooth. Combine flour mixture and bouillon in slow cooker; stir until blended. Cover; cook on LOW 4-1/2 to 5 hours or until beef and parsnips are tender.
4. Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl, reserving cooking liquid. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef and vegetable mixture. Serve over hot noodles. Sprinkle with parsley. Garnish as desired.