Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
Step 2: Add the chopped onion, sliced carrots, and chopped celery to the pot with the browned beef. Cook until the vegetables begin to soften, about 5-7 minutes.
Step 3: Stir in the minced garlic and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
Step 4: Pour in the beef broth (and add the bay leaf and Worcestershire sauce if using). Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
Step 5: Add the egg noodles to the simmering soup. Cook according to package directions, typically 8-10 minutes, or until the noodles are tender but not mushy.
Step 6: Remove the bay leaf (if used). Season the soup generously with salt and pepper to taste. Ladle hot into bowls and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!