Grease a crock pot.

Add dried beef to the greased crock pot.

Wrap each piece of boned pheasant breast with a strip of bacon.

Place the wrapped pheasant pieces on top of the dried beef in the crock pot.

In a separate bowl, mix together sour cream, flour, and water until well combined.

Add the cream of mushroom soup to the sour cream mixture and stir to combine.

Pour the soup mixture over the pheasant in the crock pot.

Cover the crock pot.

Cook on low heat for 6-8 hours, or until the pheasant is cooked through and tender.

Serve the pheasant and sauce over hot buttered noodles.