Season the meat with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, and sear the meat on all sides. Pour the red wine and deglaze the skillet to pick up all the browned pieces from the bottom.

Place the meat with the wine, onions, garlic, mushrooms, Dijon, Worcestershire sauce, and 1 ½ cups of beef broth into the pot of the slow cooker. Cook on low for 8 hours or on high for 4.

15 minutes before the cooking time is over, make a slurry with the remaining ½ cup of broth and the cornstarch. Mix it into the liquid and continue to cook the meat for the remaining 15 mins until the sauce has thickened. At this time, cook the egg noodles in a large pot of salted boiling water.

Once the cooking time is over, unplug the slow cooker and mix in the heavy cream. Check the seasoning and adjust the salt and pepper. Add the cooked noodles to the crock pot and stir everything together. Serve with freshly chopped parsley on top.