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In a large pot, heat the vegetable oil over medium-high heat. Add the cubed beef and brown on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
Return the browned beef to the pot and add beef broth, water, bay leaves, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 1-2 hours or until the beef is tender.
In the last 15 minutes of cooking, add the egg noodles to the soup and cook until they are al dente.
Discard the bay leaves and adjust the seasoning if needed.
Serve the beef noodle soup hot, garnished with fresh parsley if desired.