Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt, pepper, garlic powder, and onion powder. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to the slow cooker.

In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 3-4 minutes until the vegetables start to soften. Pour in the beef broth, water, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then pour the mixture over the beef in the slow cooker.

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded with a fork.

About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.

Once the beef is done, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the broth and vegetables.

Serve the beef mixture over the cooked egg noodles and garnish with fresh parsley.