Brown the elk meat in olive oil in a pan until browned on all sides. Transfer meat to a slow cooker/crock pot along with beef stock, onions, garlic and white wine. Cook at medium heat for 4 hours. Add mushrooms, salt, pepper and flour to thicken. Cook another 30 minutes, stir in sour cream.
In a 3 quart pan, bring 6 cups of water to a boil and add egg noodles. Cook until tender. Drain noodles. Ladle meat and gravy over noodles.
Recipe courtesy of Craig Ceasar