Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter is melted and sizzling, add the beef chuck, seasoned with salt and pepper. Brown the beef for 8–10 minutes, stirring occasionally, until it develops a rich brown color.

Pour in 2 cups of beef broth to the skillet, scraping up any browned bits. Add the bay leaves and dried thyme. Increase the heat to high, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20–30 minutes until the beef is tender.

After the beef has simmered, gradually add the remaining 1 cup of beef broth while stirring gently. Continue simmering for another 10 minutes.

In a small bowl, mix 1 tablespoon of cornstarch with ¼ cup of cold water until smooth. Stir this slurry into the skillet with the beef and broth. Increase the heat to medium and cook for an additional 10 minutes, stirring occasionally, until the sauce thickens.

Prepare the wide egg noodles according to package instructions in a separate pot. Cook them until just al dente, usually about 6–8 minutes. Drain the noodles and set them aside.

Once the noodles are cooked, spoon the creamy beef mixture over the bowl of noodles or gently mix them together in the skillet. Serve hot.