Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 4-5 minutes per batch. Transfer browned beef to the crock pot.
In the same skillet, add chopped onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute more, then transfer onion and garlic to the crock pot.
Pour beef broth into the crock pot. Add Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
Cover and cook on low for 6 hours, or until beef is tender.
About 30 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned to make a roux.
Slowly whisk in 1 cup of the cooking liquid from the crock pot into the roux to create a gravy. Pour the gravy back into the crock pot and stir well.
Add cooked egg noodles to the crock pot and gently toss to combine with beef and gravy.
Serve hot.