Slow Cooker Beef Stroganoff II

2 tablespoons vegetable oil

1 ½ pounds round steak, cubed

¼ cup all-purpose flour for coating

2 (10.75 ounce) cans condensed golden mushroom soup

3 ½ cups water

3 cubes beef bouillon

1 cup sour cream

1 (16 ounce) package egg noodles

Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.

Transfer the meat to the slow cooker and top with the soup, water and bouillon.

Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.

Cook the egg noodles according to package directions. Serve the meat over the noodles.