Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, add the beef stew meat and brown for 2-3 minutes on each side. Remove and set aside.

Lower heat to medium and add one diced onion, cooking for 5-7 minutes until softened. Then, add 2 minced garlic cloves, sautéing for an additional minute.

Pour in 1 cup of beef broth, using a wooden spoon to scrape up browned bits. Let simmer gently for a few minutes.

Return the beef to the pot and add 2 cups of beef broth, 1 cup of water, 2 tablespoons of Worcestershire sauce, and herbs. Stir well.

Bring to a simmer over medium heat, then reduce to low, covering tightly. Simmer gently for 2 to 2.5 hours, stirring occasionally.

Take out and discard the bay leaf after simmering.

In a separate pot, bring salted water to a boil. Add 8 ounces of egg noodles and cook according to package instructions, usually 8-10 minutes.

In a small bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of cold water until smooth.

Gradually stir the cornstarch slurry into the simmering beef mixture until the sauce thickens, about 1-2 minutes.

Stir in 2 tablespoons of butter until melted and combined.

Taste the sauce and adjust seasoning with salt and black pepper to preference.

Ladle savory beef tips over cooked egg noodles in bowls, garnishing with parsley if desired.