Add the beef to a large mixing bowl and season generously with salt and pepper. Add the flour and toss until evenly combined. Heat 1 tablespoon of the oil in a large stockpot over medium-high heat. Add half of the beef and cook, turning occasionally, until browned on all sides. Transfer the beef to a clean plate. Repeat with the remaining beef.

Add the remaining oil and onion to the stockpot. Sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add 6 cups of the beef stock, the cooked beef, thyme and bay leaf and stir to combine.

Continue cooking until the broth reaches a low simmer. Reduce heat to low, cover, and simmer for 2.5 hours or until the beef shreds easily with a fork.

Carefully transfer the beef to a clean plate and use two forks to shred it into bite-sized pieces. Remove and discard the bay leaf and thyme sprigs.

Add the remaining 2 cups of beef stock to the pot and increase heat to high. Once the stock begins to boil, add the egg noodles and cook, stirring occasionally, until al dente.

Remove the pan from the heat and stir the shredded beef back in. Taste and season with additional salt and pepper if needed.

Serve immediately, garnished with a few extra twists of black pepper, and enjoy!