Cook noodles & prep steak: Boil egg noodles in salted water until just al dente (about 6 minutes). Drain and toss with 1 tablespoon butter to prevent sticking. Pat cubed steak thoroughly dry with paper towels; season generously with garlic powder, onion powder, coarse sea salt, and cracked black pepper.

Flash-sear steak bites: Heat olive oil and 1 tablespoon butter in a large heavy cast-iron skillet over high heat until shimmering. Add steak cubes in a single layer without crowding (work in batches if needed). Sear undisturbed for 2 minutes to form a deep caramelized mahogany crust, flip and sear for 1 to 2 minutes more. Transfer steak bites immediately to a warm plate.

Bloom garlic butter: Reduce skillet heat to medium-low. Add remaining 2 tablespoons butter and minced garlic. Sauté for 60 seconds until golden and aromatic, using a wooden spoon to scrape up all the flavorful browned steak fond from the skillet bottom.

Build velvet pan sauce: Pour in beef bone broth and heavy cream. Simmer for 2 minutes until bubbling and slightly reduced.

Toss noodles & parmesan: Add the cooked egg noodles into the skillet. Sprinkle in the grated Parmigiano-Reggiano cheese and fresh thyme. Toss vigorously with tongs until the sauce clings silkily to every noodle swirl.

Combine & serve: Return the seared steak bites and any resting juices back into the skillet. Toss for 60 seconds over gentle heat to rewarm. Garnish generously with fresh chopped parsley and shaved parmesan ribbons. Serve hot straight from the skillet!