With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In an ovenproof skillet, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the onions and bell pepper. Add oil, if needed. Add the tomato and garlic and cook for 1 minute. Season with salt and pepper. Return the meat to the skillet. Add the beer and chicken broth. Bring to a boil. Cover and bake for about 2 hours or until the meat is tender. Add the chorizo and cook, uncovered, for about 45 minutes, stirring occasionally. Adjust the seasoning.
In a large pot of salted boiling water, cook the noodles until al dente. Drain.
In the same pot, melt the butter with the thyme and broth. Add the noodles and toss to coat. Adjust the seasoning. Serve the roast on a bed of noodles. Serve with green beans.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.