Season the beef stew meat evenly with the salt and black pepper, tossing the cubes so all sides are lightly coated.

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat until it shimmers.

Add the seasoned beef cubes in a single layer, working in batches if needed, and sear them for about 5–7 minutes, turning occasionally, until they are browned on most sides. Transfer the browned beef to a plate and set aside.

Reduce the heat to medium and add the chopped yellow onion to the same pot. Cook for 3–4 minutes, stirring often, until the onion softens and becomes translucent, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it burn.

Add the sliced carrots and sliced celery to the pot, stirring them into the onion and garlic. Cook for 3–4 minutes to begin softening the vegetables.

Return the browned beef and any accumulated juices from the plate back into the pot, stirring to combine with the vegetables.

Pour in the beef broth, then add the dried thyme, dried oregano, and the bay leaf. Stir gently to distribute the seasonings throughout the liquid.

Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer for about 45 minutes, or until the beef is tender and the flavors have developed.

After the simmering time, remove the lid and increase the heat to medium. Add the dry wide egg noodles to the pot, stirring them into the hot broth so they are submerged.

Cook the soup uncovered for 8–10 minutes, stirring occasionally, until the egg noodles are tender but still hold their shape.

Turn off the heat, remove and discard the bay leaf, and stir in the chopped fresh parsley. Taste the broth and adjust the seasoning with a little additional salt or black pepper if desired before serving.