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Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil.
Season the beef with salt and pepper and brown it on the stove for a few minutes, just until nicely seared.
Transfer the stew beef and pan juices to a 6-quart slow cooker.
Sprinkle the ranch packet and gravy packet on top. Next, add the garlic, and onion powder.
Add the can of cream of mushroom soup, the peppers if using, and the chicken broth, and stir to combine.
Cover and cook on low for 6 to 8 hours OR 4 to 6 hours on high.
An hour before the end of the cooking time, add the egg noodles and stir, making sure to cover the egg noodles in the sauce. Cover and continue to cook for the remaining hour.
Garnish with parsley and serve.