Heat a large pot over medium-high heat and add a splash of olive oil. Add the beef stew meat and sear for 2-3 minutes on each side until browned. Transfer to a plate.

In the same pot, lower the heat to medium and add the chopped onion. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for another minute.

Pour a small portion of the beef broth into the pot, scraping the bottom with a wooden spoon to lift any browned bits. Stir until well combined.

Return the seared beef tips to the pot with remaining beef broth, water, Worcestershire sauce, thyme, rosemary, black pepper, salt, and bay leaf. Stir well.

Bring to a gentle simmer over medium heat, cover and simmer for 2 to 2.5 hours. Stir occasionally, ensuring the beef is fork-tender.

Remove the bay leaf. Taste and appreciate the rich aroma.

Increase heat to medium-high and add the egg noodles. Cook for 8-10 minutes until the noodles are al dente.

Mix cornstarch with a small amount of cold water in a bowl until smooth. This slurry will thicken the gravy.

Once noodles are cooked, pour the cornstarch slurry into the pot, stirring continuously for 1-2 minutes until thickened.

Stir in butter until melted, enriching the sauce.

Taste and adjust seasoning with salt and pepper before serving.

Ladle into bowls and garnish with parsley. Serve hot.