Slow Cooker Beef Stroganoff

While it's not quite comfort food weather yet, it is always time for easy.

1 1/2 lb. eye of round roast, cut into 2" long, 1/4" thick strips
1 (10.75 oz.) can of cream of mushroom soup (reduced fat or low sodium is ideal)
3/4 cup onion, chopped
1 cup baby carrots
2 cups mushroom slices (you can also used canned mushrooms)
1 Tbsp. Worcestershire sauce
1/4 cup sherry or red wine (beef broth or water can be substituted
1/4 cup light cream cheese
1/4 cup fat free or light sour cream
pepper to taste

In slow cooker, combine the meat, soup, onion, mushroom, Worcestershire and sherry.
Cook on low setting for 8 hours, or on high for about 4 hours.
Stir in cream cheese and sour cream and mushrooms just before searving. Add salt and pepper to taste.
Serve over hot noodles or rice.