Begin by heating olive oil in a large pot over medium-high heat. Add the beef stew meat in batches and sear for 2-3 minutes on each side until browned. Transfer beef to a plate.

In the same pot, reduce heat to medium and add chopped onion. Sauté for about 5-7 minutes until translucent. Add minced garlic and cook for 1 more minute.

Pour in beef broth to deglaze the pot, scraping browned bits off the bottom.

Return seared beef to the pot and add remaining beef broth, water, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine and bring to a simmer.

Reduce heat to low, cover pot, and allow to simmer for 2 to 2.5 hours until beef is fork-tender.

Carefully remove bay leaf from the pot and discard.

Bring the pot back to a boil and stir in egg noodles. Cook for 8-10 minutes or until al dente.

Whisk cornstarch with cold water until smooth to create a slurry.

Gradually add cornstarch slurry to the pot, stirring for 1-2 minutes until gravy thickens.

Stir in butter until melted and incorporated into the gravy.

Taste and adjust seasoning with additional salt and pepper if necessary.

Ladle the Beef Tips and Noodles into bowls, garnishing with parsley if desired.