Swiss-Style Veal and Mushrooms

1 ¾ cups Swanson® Chicken Stock

1 (10.75 ounce) can Campbell s® Condensed Cream of Potato Soup

1 teaspoon dried thyme leaves, crushed

1 ½ pounds veal for stew

1 (8 ounce) package sliced mushrooms

8 green onions, sliced

2 tablespoons all-purpose flour

¼ cup water

1 cup shredded Swiss cheese

Hot cooked egg noodles

Freshly ground black pepper

Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.

Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

Stir in the cheese. Serve over the noodles. Season with the black pepper.