1 (16 ounce) package dry egg noodles
1 (1 1/2 pound) round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and rinse under hot water.

In a large skillet, brown the round steak pieces with the onion to desired doneness.

In a crockpot, combine the soup, 2 2/3 cups (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Add steak pieces, onions and noodles. Cook on LOW for 2 hours, or to desired taste and consistency.

Yields 4 to 6 servings.