Heat olive oil in a skillet and brown beef on all sides. Transfer to crockpot.
Sprinkle beef with onion soup mix, garlic powder, pepper, and Worcestershire sauce.
Add beef broth and cream of mushroom soup. Stir gently to combine.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is tender and shreds easily.
About 30 minutes before serving, shred the beef with two forks and stir in the uncooked egg noodles.
Cover and cook on HIGH for 25–30 minutes, or until noodles are tender. Stir once or twice during this time to prevent sticking.
Taste and adjust seasoning if needed. Garnish with parsley and serve hot.
