Cook & drain noodles according to package directions. Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme & salt & pepper. Bring to boil. Reduce heat, cover & simmer for 2 hours. Add carrots & onion wedges, simmer 30 minutes or until beef & carrots are tender.
Remove beef; hold warm & discard bay leaf. Stir together corn starch & water, in a small bowl, until smooth. Stir into Dutch oven mixture. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute. Toss cooked noodles with 2 cups gravy. Slice beef into 1/2-inch thick portions.
Serve noodles with sliced beef, carrots, onions & remaining gravy.
