Begin by heating a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt, then toss in 1 diced onion. Sauté the onions for about 3-4 minutes until they become translucent and fragrant, stirring occasionally to prevent burning.

Next, increase the heat slightly and add 1 pound of cubed beef to the skillet. Sear the meat for about 8-10 minutes, turning frequently until all sides are nicely browned.

Pour in 2 cups of beef broth along with 2 bay leaves, 1 teaspoon of thyme, and season with salt and pepper to taste. Stir everything together and bring the mixture to a boil.

Cover the skillet with a lid and allow the beef to simmer gently on low heat for about 20-30 minutes, until fork-tender.

While the beef is simmering, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the skillet to thicken the gravy.

In a separate pot, bring salted water to a boil. Add 8 ounces of egg noodles and cook according to the package instructions until al dente, usually about 6-8 minutes.

To serve, spoon the beef and rich gravy mixture over the cooked egg noodles and garnish with freshly chopped parsley.