Heat the olive oil in a large frying pan over medium-high heat. Toss the cubed venison with salt, pepper, garlic granules and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the frying pan and place into a slow cooker, leaving the remaining oil in the frying pan.
Reduce the heat to medium-low and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover and cook on Low for 4 hours or until the venison is tender.
Bring a large pot of lightly salted water to the boil. Add the egg noodles and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the pasta to serve.