In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add in 1 pound of beef stew meat and sear for about 2-3 minutes on each side until browned. Transfer the meat to a plate.

Reduce heat to medium and add chopped onion. Cook for about 5-7 minutes until softened. Add 2-3 minced garlic cloves and sauté for another minute.

Pour in about 1 cup of beef broth to deglaze the pot, scraping any browned bits from the bottom. Simmer for a few minutes to combine flavors.

Return seared beef to the pot with 2 cups of beef broth, 1 cup of water, and 2 tablespoons of Worcestershire sauce. Stir in thyme, rosemary, and bay leaf.

Bring to a gentle simmer, lower heat, cover, and simmer for about 2 to 2.5 hours until beef is tender.

Remove bay leaf and taste the sauce, adjusting seasoning if desired.

Increase heat to medium, add egg noodles, and cook according to package instructions, about 8-10 minutes.

Whisk 2 tablespoons of cornstarch with ¼ cup of cold water to make a slurry. Set aside.

Once noodles are cooked, stir in the cornstarch slurry and cook for another 1-2 minutes until sauce thickens.

Stir in 2 tablespoons of butter until melted and well combined.

Taste and adjust seasoning with salt and pepper as needed.

Serve in warm bowls, garnished with parsley if desired.