In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add diced onions and sauté for 3–4 minutes, stirring occasionally, until they are soft and translucent.

Increase the heat slightly and add the cubed beef to the skillet. Cook for 8–10 minutes, turning occasionally, until the beef is browned on all sides.

Pour in 4 cups of beef broth and toss in 2 bay leaves, 1 teaspoon of thyme, along with salt and pepper to taste. Stir well and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 20–30 minutes.

In a small bowl, mix 2 tablespoons of cornstarch with ¼ cup of cold water to create a slurry. Gradually stir this mixture into the beef broth and cook for an additional 10 minutes over low heat.

Prepare the egg noodles in a separate pot according to package directions, typically boiling for 6–8 minutes until al dente. Drain and toss with a little butter.

Spoon the tender beef and rich gravy generously over the buttered egg noodles. Garnish with freshly chopped parsley.