Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
Add curry powder, turmeric, cumin, paprika, ground coriander, and cayenne pepper to the skillet. Stir and cook spices for 1 minute to release their aroma.
Pour diced tomatoes, coconut milk, and beef broth into the skillet. Stir well to combine and bring to a simmer.
Transfer the sauce mixture to the slow cooker over the browned beef.
Add sliced carrots and red bell pepper to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until beef is tender.
About 20 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
When beef is tender, season the curry with salt and black pepper to taste.
Serve the beef curry over the cooked egg noodles and garnish with chopped fresh cilantro.