Season the beef generously with salt and pepper, then sprinkle with flour and toss until lightly coated.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until browned on all sides. Transfer the beef to a plate and repeat with the remaining meat, adding more oil as needed.

Reduce the heat to medium and add the onion. Cook for 4–5 minutes until softened, then stir in the garlic and cook for another 30 seconds until fragrant.

Pour in 6 cups of beef broth and stir in the Worcestershire sauce, Italian seasoning, and bay leaf. Return the beef to the pot along with any juices.

Bring everything to a gentle simmer, then cover and cook on low heat for about 2 ½ hours, or until the beef becomes fall-apart tender.

Remove the bay leaf. Use two forks to break the beef into smaller pieces if desired.

Add the remaining beef broth and increase the heat until the liquid comes to a boil. Stir in the egg noodles and cook until tender, stirring occasionally so they don’t stick.

Once the noodles are cooked, stir in the butter for a richer finish. Taste and adjust with additional salt and pepper if needed.