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Brown the beef tips in a skillet with olive oil, seasoning with salt and pepper.
Create the broth by sautéing garlic, then adding beef broth, soy sauce, Worcestershire sauce, and onion soup mix.
Pour the broth over the beef tips in the Crockpot and slow cook for 6-8 hours on low.
Thicken the gravy by whisking flour with cooking liquid and adding it back to the Crockpot.
Cook the egg noodles according to package instructions and stir them into the Crockpot.
Add the beef back to the Crockpot, shred it, and let it simmer with the noodles.
Serve hot, garnished with fresh parsley.