1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1 envelope (about 1 oz) brown gravy mix
1 bag (16 oz) frozen home-style egg noodles
In 3- to 4-quart slow cooker, place beef pieces. In small bowl, mix salsa and gravy mix; pour over beef. Cover; cook on Low heat setting 8 to 10 hours.
About 15 minutes before serving, cook and drain noodles as directed on package. Serve beef and sauce over noodles. (Recipe and Picture found at bettycrocker.com)