In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.

Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

Return the seared beef to the pot. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaf. Season with additional salt and pepper if desired.

Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.

About 20 minutes before the beef is done, cook the egg noodles according to package directions. Drain well.

Remove the bay leaf from the beef mixture. Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken. If it's too thick, add a splash more beef broth.

Stir the cooked egg noodles into the beef and noodle mixture. Garnish with fresh chopped parsley before serving.