Prepare the beef by cutting into chunks, seasoning with salt and pepper, and coating with flour.
Brown the beef in batches using olive oil in a Dutch oven.
Add onion and garlic to build the flavor base, cooking until the onion is translucent.
Begin slow cooking by returning beef to the pot, adding beef stock, thyme, and bay leaf. Simmer for 2.5 hours.
Shred the beef and discard the bay leaf and thyme.
Cook egg noodles in additional beef stock until al dente.
Return shredded beef to the pot, mix with noodles, and adjust seasoning as needed.
Serve hot in shallow bowls, garnished with black pepper and parsley if desired.
