Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and cook until they are caramelized, about 10 to 15 minutes. Stir occasionally to prevent burning.

Once the onions are golden brown, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the beef stew meat to the pot. Season with salt, pepper, thyme, and rosemary. Brown the meat on all sides for about 5-7 minutes.

Pour in the beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Once the beef and onion mixture is done simmering, stir in the cooked egg noodles. Let everything heat through for another 2-3 minutes.

Remove from heat and stir in the shredded Gruyere cheese, allowing it to melt into the dish.

Serve hot, garnished with chopped fresh parsley.

For added flavor, consider topping the dish with more cheese and broiling it for a few minutes until bubbly and golden.

Make sure to adjust the seasoning to your preference, especially if you like a stronger flavor.