1 1/2 pounds venison stew meat, cut into 1 inch cubes
1 bay leaf
1 small onion, thinly sliced
1 (8 ounce) jar sliced mushrooms, drained
2 (14 ounce) cans low-sodium beef broth
Salt and pepper to taste
1/2 (16 ounce) package whole wheat noodles
1 (8 ounce) container sour cream
Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker. Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper. Set slow cooker on Low, and cook for 8 to 10 hours. Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.