Cut the beef chuck into 1-inch chunks and season with salt and pepper. Heat a skillet over medium-high and sear beef for 4-5 minutes per side.

Reduce heat to medium, add diced onions and garlic in the same pot, and sauté for 3-4 minutes until onions are translucent.

Return beef to pot, pour in beef broth until covered, bring to a boil, reduce heat to low, cover, and simmer for 2-3 hours.

In a separate saucepan, melt butter, whisk in flour to form a roux over medium heat for 2-3 minutes, then gradually add cooking liquid and whisk until thickened.

Pour the thickened roux back into the beef mixture, stir well and cook on low for an additional 10 minutes.

Cook egg noodles in a large pot of salted water according to package directions, usually 6-8 minutes, then drain.

Fold cooked noodles into the beef and gravy, adjust seasoning with salt and pepper, garnish with parsley/chives, and serve.