Dissolve bouillon cube in 3/4 c boiling water; cool. Meanwhile, cut steak into 2 x 1/2" strips. Spray large skillet with
cooking spray; heat over high heat. Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink.
Transfer beef and juices to slow cooker.
Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir until browned, about 4
minutes. Add mushrooms, garlic and papper; cook and stir until mushrooms are tender, about 5 minutes. Transfer mushroom mixture
to the slow cooker; mix with beef.
Blend 1/4 c water adn flour in a small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker. Cook,
covered on LOW 4-1/2 to 5 hurs or until beef adn parsnips are tender.
Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour
cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend.
Stir sour cream mixture into beef mixture. Sprinkle with parsley.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot and serve over noodles.