Steps

• Begin by chopping the beef chuck into manageable chunks. Dice the onion and mince the garlic, making sure each piece is small enough to blend seamlessly into the dish. The mushrooms should be sliced into even pieces to ensure they cook at a consistent rate with the rest of the ingredients.
• Add the beef, onion, garlic, and mushrooms into your slow cooker. Pour in the beef broth, ensuring that the liquid covers the vegetables and beef comfortably. Add the soy sauce, Worcestershire sauce, thyme, and a generous pinch of salt and pepper. Stir everything together gently to combine.
• Set your slow cooker to low and allow it to work its magic over the next 6–8 hours. This long, gentle cooking process breaks down the beef chuck roast until it's fall-apart tender and wonderfully flavorful. The aromas filling your kitchen will be a delicious prelude to the meal ahead.
• Approximately 10 minutes before the end of the slow cooking period, cook the egg noodles according to the package instructions. Drain them well, then quickly toss the noodles into the slow cooker with the beef mixture, stirring until everything is thoroughly mixed.
• With the noodles perfectly mixed into the beef, it's time to serve this comforting dish. Scoop generous portions into bowls and garnish with fresh parsley for a touch of color and freshness. You'll love how every element of this meal complements the others so well.