Crock Pot Beef and Egg Noodles

This is a recipe for making a beef and
egg noodles dish using a crock pot to
slowly cook the beef into tender and
juicy chunks served over cooked egg noodles.

Ingredients:
1 (4 lb) chuck roast
salt and pepper
1 (10.5 can) mushroom soup and 1 can water
1 (1.25 oz.) package dry onion soup mix
2 tablespoons cornstarch
2 tablespoons Worcestershire sauce
1/4 cup red wine
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1-2 teaspoons grated horseradish
1 pound of your favorite egg noodles

Directions:
Season roast with salt and pepper,set aside.
Lightly oil crock pot, combine mushroom soup
and horseradish in crock pot
and mix well to combine.
Add chuck roast and cook on low for 8-9 hours.
Bring a pot of water to boil for noodles.
Remove roast from crock pot, place on plate
and cover with foil allowing the beef to rest
for 10-15 minutes before cutting.
Place noodles in boiling water and cook
according to package directions.
Cut roast into chunks, drain noodles,
add roast and noodles to the
remaining sauce in crock pot.
Season with additional salt
and black pepper if desired.