Beef Stroganoff

1/3 cup flour
2 cups milk
2 tsp. beef bullion granules
1-1 ½ pounds lean stew meat
½ packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
½ cup water
2 cups sour cream
1 small pkg. egg noodles

*To make a white sauce with the first three ingredients, warm about 1 ½ cups of the milk in a saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add to warm milk in saucepan. Stirring constantly over medium heat, bring sauce to a gentle boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the the rest of the ingredients to the sauce except for the sour cream. Cool and place in freezer bag. Keep a pint of sour cream in refrigerator and a package of noodles for when you eat this recipe. When ready to cook, thaw and place in crockpot for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.