Combine water, vinegar, catsup, Worcestershire sauce, salt, chili powder, pepper, garlic, bay leaves, and hot sauce in a small mixing bowl; stir until well combined. Place meat in a small Dutch oven, and pour vinegar mixture evenly over top. Cover and refrigerate 1 hour, turning meat once.
Place onions on top of meat mixture; cover and simmer 1 1/2 hours or until meat is tender. Remove and discard bay leaves. Serve stew immediately over hot cooked noodles.