Season the beef cubes with salt and pepper. In a large pot, heat the vegetable oil over medium-high heat. Add the beef in batches to brown on all sides, then remove from the pot and set aside.

In the same pot, add the chopped onion and cook until translucent. Then, add the minced garlic and cook for an additional minute until fragrant.

Pour a bit of the beef broth to deglaze the pot, scraping up any browned bits. Return the browned beef to the pot, then pour in the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce to a simmer.

Cover and let the beef simmer for about 2 hours or until tender.

In a small bowl, mix cornstarch and water to create a slurry. Stir it into the pot to thicken the broth.

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Serve the beef and sauce over the cooked egg noodles. Garnish with chopped fresh parsley.