In Dutch oven, heat 2.5 tbsp butter over medium-high heat. Add onion and cook about halfway. Add beef until lightly browned. Stir in mushrooms, beef broth, 1 cup water, 2 tbsp parsley, 4 Bay leaves, 4 whole cloves (In a tea strainer), 1 tsp salt, and 1/2 tsp pepper. Bring to a boil. Reduce heat, cover and simmer until beef is tender, 1 hour.

Meanwhile, cook egg noodles.

In a small bowl, mix 1/4 cup flour and 1/2 cup water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. Stir in 1/2 tsp browning sauce. Serve over noodles. Sprinkle with remaining parsley.