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Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons soy sauce in a slow cooker. Cover and cook on High for 4 hours or on Low for 6 hours or until beef is tender.
In a small bowl, stir together sour cream, the remaining 1 tablespoon soy sauce, cornstarch and pepper; whisk into the slow cooker and cook for an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley, if desired.