Place the chuck roast in the crockpot. Scatter the chopped onion and minced garlic around the meat.

Pour in the beef broth and add the Worcestershire sauce. Sprinkle the salt and black pepper evenly over everything.

Cover and cook on LOW for 7 to 8 hours, until the beef is fork-tender and easily shreds.

Remove the roast onto a cutting board, shred the meat with two forks, then return the shredded beef to the crockpot and stir into the broth.

Add the egg noodles and push them down so they are submerged in the liquid. Cover and change the heat to HIGH.

Cook on HIGH for about 30 minutes, stirring once or twice, until the noodles are tender but not mushy.

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the crockpot and cook on HIGH for an additional 10 minutes until the sauce thickens.

Serve hot, sprinkled with chopped parsley.