Season the beef cubes generously with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat.

Brown the beef cubes in batches, ensuring they get a good sear on all sides. Remove and set aside.

In the same pot, melt butter and sauté diced onions until translucent. Add minced garlic and cook for 1 minute until fragrant.

Sprinkle flour over the onions and garlic, stirring to create a roux. Cook for 2 minutes to remove the raw flour taste.

Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pot. Add thyme and Worcestershire sauce.

Return the browned beef to the pot. Bring to a simmer, then cover and cook on low heat for 30 minutes until beef is tender.

While beef simmers, cook egg noodles according to package instructions. Drain and set aside.

Once beef is tender, stir in cooked noodles and let simmer for 5 minutes to absorb flavors. Adjust seasoning with salt and pepper.