Caramelize the Onions:

• Heat olive oil and butter in a large, deep frying pan over medium heat.
• Add the onion wedges and cook, stirring occasionally, for 10 to 12 minutes until softened but not browned.

Add Aromatics and Beef:

• Stir in the crushed garlic and thyme sprigs, cooking for about 1 minute until fragrant.
• Push the onion mixture to the side of the pan.
• Increase heat to medium-high and add the beef chuck steak.
• Cook for 5 minutes on each side, or until browned.

Deglaze and Simmer:

• Pour in the white wine, simmering for 30 seconds to deglaze the pan.
• Add the beef broth, 3 cups of water, and bay leaves. Season with salt and pepper.
• Cover the pan and bring to a boil.
• Reduce heat to low and simmer for 3 hours, turning the beef halfway through, until the meat is very tender.

Shred Beef and Add Vegetables:

• Carefully transfer the beef to a cutting board and roughly shred it.
• Return the shredded beef to the pan.
• Stir in the brown sugar and simmer for 10 minutes.
• Add the snow peas and simmer for an additional 5 minutes, or until they are bright green and just tender.

Cook Noodles and Serve:

• Prepare the egg noodles according to package instructions.
• Divide the cooked noodles among serving bowls.
• Ladle the beef mixture over the noodles.
• Garnish with fresh cilantro sprigs and serve immediately.