Place the beef into a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over the beef.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Serve the beef mixture over the noodles.
1 pound beef for stew, cut into 1-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup8 ounces (about 4 cups) medium egg noodles, cooked and drained
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