Pat the beef dry, season with salt and pepper, and dredge in 2 tbsp flour. Brown half the beef in hot oil for 3 minutes per side, then repeat with the rest. Transfer to a plate.

Melt butter in the same pot over medium heat. Add onion and cook 4 to 5 minutes until soft. Add mushrooms and cook 5 minutes more. Stir in garlic and tomato paste, cooking 1 minute.

Sprinkle the remaining 1 tbsp flour over the vegetables and stir for 1 minute. Pour in the beef broth a little at a time while scraping up the browned bits. Add soy sauce and thyme, bring to a simmer, then return the beef to the pot.

Partially cover and simmer on low for 1 to 1 1/2 hours, until the beef is fork‑tender and the gravy has thickened.

Cook the egg noodles according to the package directions. Drain and toss with butter. Spoon the beef and gravy over the noodles and garnish with fresh parsley.