Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Season the beef tips with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add beef tips in a single layer and sear until browned on all sides, about 4-5 minutes. Remove beef from skillet and set aside.
In the same skillet, add diced onion and cook until softened, about 4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the onions and garlic and stir constantly for 1-2 minutes to cook the flour and form a roux.
Gradually whisk in beef broth, ensuring no lumps form. Add Worcestershire sauce and dried thyme. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
Return the browned beef tips to the skillet and simmer in the gravy for 10 minutes, until beef is cooked through and tender.
Stir in unsalted butter until melted and incorporated into the sauce.
Add the cooked egg noodles to the skillet and toss gently to coat noodles with the beef and gravy.
Sprinkle chopped fresh parsley over the dish before serving.