Add the stew meat to a bowl. Season with salt and black pepper and toss with the flour until evenly coated.

Heat the olive oil or butter in a large skillet over medium-high heat. Add the beef and sear on both sides until golden brown. The beef does not need to be cooked through.

Transfer the seared beef and any juices from the skillet to a 6- to 8-quart Crock Pot.

Add the brown gravy mix, cream of mushroom soup, mushrooms, frozen pearl onions, garlic, parsley, oregano, beef broth and Worcestershire sauce.

Stir everything together.

Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours, until the beef is tender. My beef is usually perfect after about 7 hours on LOW.

Cook the egg noodles according to the package directions.

Serve the tender beef and gravy over the cooked egg noodles.