Heat Oil In A Large Skillet Over Medium High Heat. Roll The Beef In Flour And Saute In The Hot Oil Until Well Browned, About 5 Minutes. Transfer The Meat To The Slow Cooker And Top With The Soup, Water And Bouillon. Cook On High Setting For 8 Hours. Stir In The Sour Cream During The Last 30 Minutes. Cook The Egg Noodles According To Package Directions. Serve The Meat Over The Noodles.