Season beef with garlic powder, onion powder and pepper.
Heat vegetable oil in a large dutch oven over medim heat. Brown seasoned cubed beef. Remove beef from the pan.
Add diced onion and saute until soft and translucent. Scrape up browned bits as you cook the onions.
Return beef to the pan.
Add beef broth, soup mix, A-1 sauce, minced garlic, horseradish, mustard, 1/2 tsp. salt and 1 1/2 tsp. pepper, bay leaf, and dot with butter.
Bring mixture to a boil. Cover and reduce heat to low. Simmer for 1 ½ hours, stirring occasionally.
Add mushrooms, and simmer, covered for another 20-30 minutes.
In a small bowl, combine cornstarch and water. Add to stew and simmer until sauce thickens.
Stir in cooked noodles.
Taste and season with additional salt and pepper if needed.
Serve with a crusty loaf of French bread.
