Creamy Beef Stroganoff

2-10 3/4 oz cans condensed Cream of Mushroom soup
1/4 C water
2 T Worcestershire sauce
1 -8 oz pkg sliced white mushrooms (about 3 cups)
3 medium onions, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, minced
1/2 tsp ground black pepper
2 lb boneless beef bottom round steak, cut into thin strips
1 C sour cream
1-12 oz pkg medium egg noodles (about 7 cups), cooked and drained
chopped fresh parsley (optional)

Stir the soup, water, Worcestershire sauce, mushrooms, onions, garlic, and black pepper in a six-quart slow cooker. Add the beef and stir to coat. Cover and cook on LOW for eight to nine hours or until the beef is fork tender. Stir the sour cream in the cooker. Serve the beef mixture with the noodles. Sprinkle with the parsley, if desired.