In a cast iron pan brown the beef in batches and remove to the slow cooker
Add the sliced shallots, mushrooms and garlic to the pan and sautee until softened about 3 min.
Add the cooking sherry to the pan and bring to a boil.
Reduce heat and deglaze the pan until the liquid has reduced by half, transfer to slow cooker.
Add Worcestershire sauce, soy sauce and beef bouillon to the slow cooker.
Cook on low 6 hrs on high 4 hrs.
Combine heavy cream, sour cream, and paprika in a bowl. Once the meat is done add the mixture to the slow cooker and stir to combine.
You may want to temper the dairy so it doesn't curdle or bring it to room temperature before adding to the meat.
Make the slurry of 3T heavy cream and 3T cornstarch and add to the slow cooker and stir.
Cook an additional 30 minutes on high until thickened.
While the sauce is thickening cook the egg noodles according to package directions.
Garnish with parsley if desired.
