In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker. In the same skillet, sauté mushrooms and onion in butter until tender. Combine the broth, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine. Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.
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