Heat a skillet over medium-high heat and cook steak, working in batches, till seared and browned on all sides, for about 5 minutes. Transfer seared steak to a plate.
In the same skillet melt butter over medium heat and saute onion until softened, for 5 to 10 minutes. Then add steak to onion and pour beef stock over steak and season with bay leaves, thyme, pepper and salt. Bring to a boil, reduce heat to low then cover skillet with a lid, and simmer until steak is tender, for about 50 minutes to one hour 50 minutes. Next stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, for about 10 minutes.
Bring a large pot of lightly salted water to a boil and cook egg noodles in the boiling water, stirring occasionally till cooked through but firm to the bite, for about 5 minutes; drain. Serve beef mixture over noodles.