Slow-Cooker Beef Stroganoff

Looking to get more use out of our slow cooker, I found this beef stroganoff recipe. Chris and I have made it a few times and it comes out GREAT!

2 lb beef, cut into 1-inch pieces
1 small jar/can mushrooms
1 Tbsp Worchestershire sauce
2 cans cream of mushroom soup (I use 1 can and a half cup of milk)
1 packet Lipton onion soup mix (I use store brand)
1/2 cup sour cream (stirred in at the end)

Combine all ingredients except sour cream, cook in slow cooker on low for 6 hours or high for 4 hours. For immediate meal, add sour cream. I usually make 2 batches and freeze one before I add the sour cream. Serve over buttered noodles or rice.