Heat oven to 350 degrees F.
Dissolve beef bouillon in water in large Dutch oven.
Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
Cover; bake until meat is tender, 3 hours.
Transfer meat to cutting board.
Shred meat into bite-size pieces.
Remove vegetables from broth with slotted spoon; chop.
Return meat and vegetables to broth.
In a separate pot, cook noodles, add salt and pepper; cover.
Add noodles to the stew, stirring once, and bake for 10 minutes before removing the stew from the oven.
Add additional water if noodles absorb all of broth.
Sprinkle with chopped parsley.