Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.