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Cut the beef roast into 1-inch chunks and set aside. Chop the onion and mince the garlic. Set a large 6-quart pot over medium heat. Add the butter, chuck roast, onions, and garlic. Sprinkle liberally with pepper, but do not salt.
Brown the meat on all sides stirring regularly, about 5 to 10 minutes, until all the juices release then reabsorb into the beef.
Add the soup mix, beef base, 6 cups of water, and dried thyme. Cover the pot with a heavy lid and simmer the beef for 30-40 minutes until the beef chunks are very tender. Make sure to stir every 5-10 minutes, so the beef does not stick to the bottom of the pot, then cover again.
Once the beef is fork-tender, add 2 cups of water and the egg noodles. Stir to coat the egg noodles in the broth, gently pressing them down so they are well covered but do not break them. (There should be barely enough liquid in the pot to cover the noodles.) Cover the pot and bring to a boil. Once boiling, uncover the pot, stir the noodles again, and continue to cook for 5 to 7 minutes, until the noodles are soft.
Once the noodles are cooked to al dente, and most of the water is absorbed so that the beef and noodles are coated in the gravy-like sauce, turn off the heat. Stir in the parsley. Then taste, and salt and pepper if needed.