Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.

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

Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits. Add the browned beef back to the pot. Pour in the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and let the beef simmer for about 2 hours, or until it is tender.

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

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

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