Place your cube steak into the bottom of a 6-quart crockpot, ensuring they're spread out for even cooking. Sprinkle the onion soup mix generously over the steak.

Pour both cans of cream of mushroom soup and the cup of beef broth over the seasoned cube steak. Set your crockpot to low and cover it, allowing it to simmer for 6-8 hours or on high for 3-4 hours.

About one hour before serving, combine cornstarch and water in a small bowl and stir until smooth. Remove the lid from the crockpot and gently stir the cornstarch mixture into the gravy.

While the gravy thickens, bring a pot of water to a boil and cook the egg noodles according to the package instructions, usually around 6-8 minutes. Drain the noodles and set aside.

Serve the creamy cube steak and gravy over the cooked egg noodles, ensuring each serving is generous.