Melt butter in a large skillet.

Add chopped onion, minced garlic, and sliced mushrooms to the skillet.

Cook until onion is transparent and softened.

Remove the onion and mushroom mixture from the skillet and set aside.

Fry thin slices of round steak in the same skillet until browned on all sides. Remove meat.

In the same pan, make a sauce by combining salt and flour.

Gradually add beef bouillon and sour cream to the pan.

Stir the sauce continuously until it thickens.

Add Worcestershire sauce and Kitchen Bouquet to the sauce.

In a slow cooker, combine the browned meat, sautéed onion and mushroom mixture.

Pour the prepared sauce over the meat and vegetables in the slow cooker.

Slow cook on low for 5 to 6 hours, or until the beef is very tender.

Serve hot over a bed of cooked egg noodles.