Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole.
Add water to cover by 1 1/2 inches. Bring to a boil.
Cover and bake in the oven about 2 hours, until beef is very tender.
Remove meat and cool.
Shred from bones, discarding any fat and the bones.
Pour broth through a fine mesh strainer into a gravy separator or bowl.
Allow to cool.
Pour or skim off fat and return defatted broth to the casserole.
Bring to a boil; reduce heat and simmer, covered, 3 minutes.
Add shredded beef to broth with mushrooms, pasta, salt and pepper.
Bake, covered, for 5 minutes.
Remove from oven and stir in dill and parsley.
Serve immediately in deep soup bowls.
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