Begin by heating a large skillet over medium heat, then add 2 tablespoons of butter. Once melted, add 1 pound of chopped beef chuck, browning the meat for 8 to 10 minutes until it's browned on all sides.

Next, pour in 2 cups of beef broth and sprinkle in your seasonings: 2 bay leaves, 1 teaspoon of dried thyme, salt, and pepper to taste. Stir well and bring the mixture to a gentle boil. Once bubbling, reduce the heat, cover the skillet, and let it simmer for about 20 to 30 minutes until the beef is fork-tender, stirring occasionally and adding more broth as necessary.

While the beef simmers, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Once the beef is tender, stir in the cornstarch mixture into the skillet. Allow it to cook for an additional 10 minutes over low heat, stirring frequently, until the sauce thickens to a luscious consistency.

In a separate pot, bring salted water to a boil and cook 8 ounces of wide egg noodles according to package instructions—usually about 6 to 8 minutes—until al dente. Drain the noodles, and set aside.

To plate your Easy Beef and Noodles, layer the cooked noodles on a serving dish and generously spoon the beef mixture and thick sauce over the top. Serve immediately.