Begin by heating a large skillet over medium-high heat. Add 2 tablespoons of butter along with the diced medium onion, and sauté for about 3–4 minutes until the onion becomes soft and translucent.

Next, add 1.5 pounds of cubed beef to the skillet with the sautéed onions. Cook the beef for 8–10 minutes, turning to brown all sides evenly.

Pour in 2 cups of beef broth, add 2 bay leaves, 1 teaspoon of dried thyme, and season with 1 teaspoon each of salt and pepper. Stir well and bring to a boil.

Cover the skillet and let it simmer for 20–30 minutes, stirring occasionally until the beef is fork-tender.

Combine ¼ cup of cornstarch with 1 cup of cold water to create a slurry. Slowly stir it into the skillet, cooking for an additional 10 minutes.

Bring a separate pot of salted water to a boil, add 12 ounces of egg noodles and cook until al dente. Drain and toss with butter if desired.

Plate the beef and gravy over the warm egg noodles, optionally sprinkle with fresh parsley, and serve.