1. Season the beef with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until it’s nicely browned on all sides. Remove the seared beef and set it aside.

2. In the same pot, add the remaining 1 tablespoon of olive oil and the sliced onions. Cook over medium heat, stirring frequently, for 15-20 minutes until the onions are deep golden and deliciously caramelized. Add the minced garlic and cook for 1 minute more.

3. If using the optional white wine, pour it in to deglaze the pan, scraping up all those flavorful browned bits. Let the wine simmer for 2-3 minutes until mostly reduced.

4. Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, and fresh thyme. Bring to a boil, then reduce heat and let it simmer, covered, for 30-40 minutes.

5. Stir in the egg noodles and let the dish simmer uncovered for 8-10 minutes, or until the noodles are cooked through and the sauce has thickened slightly.

6. Garnish with freshly chopped parsley and serve hot.