Slow-cooked Hungarian Stew on BakeSpace.com

Ingredients

• 1/2 pound lean boneless beef chuck roast cut into
• 3/4-inch pieces
• 2 cups fresh baby carrots
• 1 medium onion sliced
• 1 medium green bell pepper sliced
• 1/3 cup all purpose flour
• 3 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1/2 cup chili sauce
• 1 14 1/2 ounce can of beef broth
• 2 cups sliced fresh mushrooms
• 1 16 ounce package uncooked wide egg noodles
• 1 8 ounce container sour cream
• 2 tablespoons chopped fresh parsley