Heat olive oil in a large skillet over medium-high heat. Toss cubed venison with salt, pepper, garlic powder, and onion powder. Cook venison in hot oil until browned on all sides, about 8 minutes. Transfer venison into a slow cooker, leaving remaining oil in the skillet.

Reduce heat to medium-low. Stir flour into remaining oil in the skillet. Cook and stir until flour has turned golden brown, about 5 minutes. Stir in water and bring to a simmer, then pour into the slow cooker. Mix in condensed soup.

Cover and cook on Low for 4 hours until venison is tender.

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.

Spoon stroganoff over egg noodles to serve.