Start by heating a large skillet over medium heat. Add 2 tablespoons of butter and let it melt until bubbly. Once the butter is ready, add 1 to 1.5 pounds of cubed beef chuck. Brown the beef for 8-10 minutes, stirring occasionally until it develops a nice deep color.

Pour in 2 cups of beef broth to the skillet with the browned beef, ensuring it covers the meat evenly. Add 2 bay leaves, 1 teaspoon of dried thyme, salt, and pepper to taste. Increase the heat to bring the mixture to a gentle boil, then reduce to low. Cover the skillet and let it simmer for 20-30 minutes, or until the beef is fork-tender and full of flavor.

Check the broth level periodically. If it starts to reduce too much, slowly add the remaining cup of beef broth. Stir gently to incorporate any browned bits stuck to the bottom of the skillet.

In a small bowl, combine 2 tablespoons of cornstarch with ¼ cup of cold water, stirring until smooth. Gradually add this mixture to the skillet, stirring constantly to avoid lumps. Continue to cook on low heat for an additional 10 minutes or until the sauce thickens.

While the beef mixture simmers, bring a separate pot of salted water to a boil. Add 8 ounces of wide egg noodles and cook according to the package instructions, usually around 7-10 minutes, until al dente. Drain the noodles, reserving a cup of pasta water.

Once the noodles are ready and the beef mixture has thickened, serve the beef over a mound of the cooked noodles. Mix gently to combine if you like.