Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.

Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.

Heat one tablespoon of oil in the skillet over medium-high heat. Brown a third of the beef cubes on all sides. Transfer to the slow cooker. Deglaze the skillet with 2 tablespoons of water. Repeat the process for the remaining beef batches.

Stir tomato paste and the rest of the water into the slow cooker. Cover and cook on High for 4 to 5 hours (or Low for 6 to 9 hours).

Fill a large pot with lightly salted water and bring to a rolling boil. Cook the egg noodles until al dente, about 5 minutes. Drain and set aside.