Start by browning the beef in a skillet over medium heat to develop flavor, then transfer it to a slow cooker. Add the onion, garlic, broth, salt, pepper, thyme, rosemary, and bay leaf. Cover and cook on low for 7–8 hours until the beef is tender and shreds easily. About 30 minutes before serving, remove the bay leaf and stir in the egg noodles. Mix the flour and water into a slurry and add it to the slow cooker to thicken the sauce. Stir in Worcestershire sauce and cook for 30 more minutes until the noodles are done. Serve hot with your favorite sides and enjoy a comforting, hearty meal