Beef Stroganoff in a Crock Pot recipe for a busy day

simple Beef Stroganoff in the Crock Pot and finished on the stove.
1.25 lb Chuck Tender or any other beef of your choice
3 cups beef broth
1 medium yellow onion
3 cloves garlic chopped
2 tsp black pepper
2 Tbsp soy sauce
1 teaspoon Worcestershire sauce
1/2 tsp salt
1/2 tsp garlic powder
1 pinch Thyme
2 small bay leaves
1 Tbsp butter
jar mushrooms
2 Tbsp canola oil
1 cup sour cream
2 tsp Dijon mustard
Slice Chuck Tender across the grain in 3/4" slices. start heating the beef broth, chopped garlic, Worcestershire, and Soy sauce in Crock Pot on high. Add 2 slices of onion quartered to broth. Put oil into fry pan on medium high, season the beef slices with salt, pepper, and garlic powder, on both sides. Lightly sear the beef sliced on each side. then move to Crock Pot. Add Thyme and bay leaves.... sautee remaining onion sliced thin in the fry pan until just caramelized then move to crock pot. Cook on high for 2 hours, then add mushrooms of choice.
cook for another 90 minutes, Boil noodles for 6 minutes then drain.....turn off Crock pot, remove meat and let cool. Reserve 1 cup of broth, then pour the rest of the contents from the crock pot into noodle pan. and put over Medium heat.
Dice up meat, add Dijon and Sour cream to broth and veg, whisk to combine, add meat and then Noodles and combine. turn off heat and let noodles absorb liquid. Stir every 10 minutes to finish. if all liquid is absorbed, add reserve broth to refresh gravy over low heat. serve and enjoy