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Season the beef chunks with salt and pepper, then coat them in flour.
Brown the beef in a large stockpot over medium-high heat, working in batches to avoid overcrowding.
Transfer the browned beef to a clean plate as you go.
Add the oil to the stockpot, if needed. Sauté the onion for 4-5 minutes, or until softened.
Stir in the garlic and cook for 1 minute.
Add the cooked beef, thyme, bay leaf, Worcestershire sauce, and 6 cups of water to the pot. Stir to combine.
Bring the broth to a low simmer. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 2.5 hours, or until the beef is tender enough to shred easily with a fork.
Carefully transfer the cooked beef to a clean plate and shred it into bite-sized pieces using two forks.
Discard the bay leaf and thyme sprigs.
Add the remaining 2 cups of beef stock to the pot and bring to a boil over high heat.
Add the egg noodles and cook, stirring occasionally, until al dente.
Create a slurry of cornstarch and cold water and thicken the gravy up a bit before adding the beef in.
Remove the pan from the heat and stir in the shredded beef. Season with salt and pepper to taste.
Serve immediately, garnished with black pepper.