Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion, minced garlic, and grated ginger. Cook for 3-4 minutes until softened and fragrant.
Stir in curry powder, turmeric, cumin, paprika, coriander, chili powder, salt, and black pepper. Cook spices with onion mixture for 1 minute to release aromas.
Add diced tomatoes, tomato paste, coconut milk, and beef broth to the skillet. Stir well to combine and bring to a simmer.
Pour the mixture over the browned beef in the slow cooker.
Cover and cook on low for 5 hours.
After 5 hours, add egg noodles and frozen peas to the slow cooker. Stir gently to combine.
Cover and cook on low for an additional 1 hour, or until noodles are tender and beef is fork-tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the beef noodle curry hot, garnished with chopped fresh cilantro.