Slow Cooker Beef Stroganoff

2 tbsp vegetable oil
1 1/2 lbs round steak, cubed
1/4 cup all purpose flour for coating
2-10.75oz cans condensed golden mushroom soup
3 1/2 cups water
3 cubes beef bouillon
1 cup sour cream
1-16oz package egg noodles

Heat oil in a large skillet over medium high heat.  Roll the beef in flour and sautee 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 the package.  Serve over noodles.