Place stew meat, mushrooms, and minced garlic in a crock pot.

In a separate bowl, whisk together beef stock, dijon mustard, red wine, Worcestershire sauce, garlic powder, onion powder, parsley, thyme, and paprika.

Add cornstarch to the sauce mixture and whisk until smooth.

Pour the sauce over the meat and mushrooms in the crock pot and stir to combine.

Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

About 30 minutes before serving, add cream cheese to the crock pot.

Let the cream cheese melt for 10 minutes.

Stir the melted cream cheese into the sauce until smooth and creamy.

Stir in sour cream until well combined.

Continue cooking for 20 minutes, or until heated through.

Serve hot over cooked spiral or egg noodles.