1. Coat the bottom of a 5-quart slow cooker with a liberal layer of cooking spray.
2. Spread shallots across the bottom. Top with ground beef and mushrooms.
3. Sprinkle with Worcestershire sauce, brandy (if using), beef stock, salt and pepper. Mix all the ingredients, breaking ground beef apart into smaller chunks. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
4. When 20 minutes remains, cook noodles according to package directions.
5. While the noodles are cooking, add sour cream and half the fresh herbs to the slow cooker. Stir and cover; heat through.
6. When pasta is tender, drain thoroughly and toss with butter.
7. Serve noodles topped with a generous portion of stroganoff, garnished with remaining herbs.
Tip: To get a milder, richer flavor from your shallots, caramelize them slightly by sauteing over medium heat in 1 tablespoon olive oil for 10 minutes before adding to the slow cooker. For even more flavor, deglaze the pan with the brandy or a bit of the beef stock to get all the tasty brown bits; pour over the shallots in the slow cooker.
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