Begin by cutting the beef chuck roast into 1-inch chunks. Season them generously with salt, pepper, and garlic powder. Allow the seasoned beef to sit for about 10 minutes to absorb the flavors.

Heat a skillet over medium-high heat and add a splash of oil. Sear the beef chunks in batches for about 3-4 minutes per side until browned. Transfer to the slow cooker.

In the same skillet, pour in the beef broth, scraping up any browned bits. Stir in the onion soup mix and Worcestershire sauce, bringing it to a gentle simmer for about 5 minutes.

Pour the broth mixture over the seared beef in the slow cooker. Cover and set to low heat for 8 hours or high for 4-6 hours.

About 30 minutes before serving, stir in the egg noodles. Cover and cook on high for 7-10 minutes until tender.

Taste the broth and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.