I got this from a magazine, but you can get it here.
2 pounds boneless beef round, cut into 1-inch cubes
2 10-3/4-ounce cans condensed golden mushroom soup
1 medium onion, sliced
1 8-ounce container dairy sour cream chive dip
3 cups hot cooked noodles
In a 3-1/2- or 4-quart slow cooker stir together the beef, soup, and onion. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in dip. Serve over hot cooked noodles. Makes 6 servings.