Heat a large skillet over medium-high heat and melt the tablespoon of butter. Add the diced onion, stirring frequently for about 3–4 minutes until soft and translucent.

Add the cubed beef to the skillet, spreading it out in a single layer. Sear for 8–10 minutes, turning occasionally until browned on all sides.

Pour in 2 cups of beef broth, adding the bay leaves, thyme, salt, and pepper. Stir well, bring to a boil, then reduce heat to low and cover to simmer for 20–30 minutes until fork-tender.

Monitor the liquid levels, adding additional broth slowly as needed to keep mixture moist.

Mix cornstarch with ¼ cup cold water in a small bowl until smooth. Stir this into the skillet and cook for about 10 minutes until desired thickness.

Bring a pot of salted water to a boil and cook egg noodles according to package directions for about 7–9 minutes until al dente. Drain and toss with a little butter if desired.

Spoon the tender beef and thick gravy over the warm egg noodles. Garnish with fresh parsley if desired. Serve immediately.