Directions:

1. Prepare the Slow Cooker:
   Coat the bottom of a 5-quart slow cooker with cooking spray.
2. Layer the Ingredients:
   Spread the sliced shallots evenly across the bottom of the slow cooker. Add the ground beef and sliced mushrooms on top.
3. Season and Mix:
   Sprinkle the Worcestershire sauce, brandy (if using), beef stock, salt, and pepper over the mixture. Gently mix, breaking the ground beef into smaller chunks. Cover and cook on low for 7–8 hours or high for 4–5 hours.
4. Cook the Noodles:
   When there are about 20 minutes left on the slow cooker timer, prepare the egg noodles according to the package directions.
5. Finish the Stroganoff:
   Stir the sour cream and half the chopped parsley and dill into the slow cooker. Cover and allow to heat through.
6. Serve:
   Drain the cooked noodles thoroughly and toss with butter. Plate the noodles and top with a generous portion of the stroganoff mixture. Garnish with the remaining fresh herbs.

Tip:
For a milder, richer flavor, caramelize the shallots before adding them to the slow cooker. Sauté them over medium heat in 1 tablespoon of olive oil for about 10 minutes until golden. Deglaze the pan with the brandy or a bit of beef stock to scrape up the flavorful brown bits, then pour the mixture into the slow cooker.

Enjoy this comforting and flavorful dish that’s perfect for cozy nights!