1lbbeef roastblade, cross rib or chunk recommended
2cupslow sodium beef broth
3cupsdry egg noodles
Place roast in a 3-4 quart slow cooker. Add broth, Italian seasoning, salt, and pepper.
Cover and cook on low for 6-8 hours until tender.
Remove beef to a cutting board. Shred with two forks and cover to keep warm.
Turn crockpot to high.
Whisk together cream and corn starch and add to the crockpot. Stir well. Stir in noodles -- try to press as many down into the liquid as possible.
Cook for 15-25 minutes on high (depending on the size and thickness of your noodles), stirring once after 10 minutes to check doneness and to ensure noodles cook evenly. Stir in shredded beef and serve.