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1.Stir The Stock, Soup, Thyme, Veal, Mushrooms And Green Onions In A 3 1/2-Quart Slow Cooker. Cover And Cook On Low For 7 To 8 Hours Or Until The Veal Is Fork-Tender. 2.Stir The Flour And Water In A Small Bowl Until The Mixture Is Smooth. Stir The Flour Mixture In The Cooker. Turn The Heat To High. Cover And Cook For 5 Minutes Or Until The Mixture Boils And Thickens. 3.Stir In The Cheese. Serve Over The Noodles. Season With The Black Pepper.
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