Sauté the Onions: Begin by heating a large skillet over medium-high heat. Add 2 tablespoons of butter and the diced medium onion, sautéing for about 3–4 minutes until the onion is soft and translucent.

Brown the Beef: Next, add 1.5 pounds of cubed beef to the skillet with the softened onions. Sear the beef on all sides for approximately 8–10 minutes until it develops a beautiful brown crust.

Add the Broth and Seasonings: Pour in 2 cups of beef broth, then add the bay leaf, dried thyme, salt, and pepper to the skillet. Stir well to combine all ingredients, and bring the mixture to a boil.

Simmer until Tender: Cover the skillet and let it simmer for 20–30 minutes. The beef should become fork-tender during this time.

Thicken the Gravy: In a small bowl, mix ¼ cup of cornstarch with ¼ cup of cold water to create a smooth slurry. Stir this mixture into the skillet about 10 minutes before serving.

Cook the Noodles: While the gravy is thickening, bring a pot of salted water to a boil. Add 8 ounces of egg noodles and cook according to the package instructions, usually 6–8 minutes until al dente.

Serve and Enjoy: To serve, spoon the tender beef and thickened gravy generously over the warm egg noodles. If desired, sprinkle fresh parsley on top.