Prep the Meat
Pound steaks thin (about 1/4 inch thick), then cut into bite-sized strips. Season beef generously with salt, pepper, garlic powder, onion powder, and paprika. Toss in flour to coat lightly.
Brown the Beef
Heat oil in a large skillet over medium-high heat. Brown beef strips in batches - don't overcrowd the pan or they'll steam instead of sear. Cook about 2-3 minutes per side until nicely browned. Remove and set aside.
Make the Sauce
In the same skillet, add cream of chicken soup, chicken broth, and Worcestershire sauce. Stir well, scraping up all those delicious browned bits from the bottom. Add bay leaf. Taste and add more salt, pepper, garlic powder, or onion powder if needed.
Simmer
Return beef to the skillet. Reduce heat to low, cover, and simmer for 30-40 minutes until beef is tender, stirring occasionally. Bottom round needs time to get tender, so don't rush this.
Cook Noodles
Meanwhile, cook egg noodles according to package directions. Drain when done.
Finish and Serve
Remove bay leaf from the stroganoff. Stir in butter until melted. Taste and adjust seasoning one last time. Serve stroganoff over egg noodles, garnished with fresh parsley.