Cook the chopped bacon in a large Dutch oven over medium heat until it releases its fat and turns crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.

Season the beef cubes with salt and pepper. Brown them in the bacon fat in batches so they do not crowd the pot. Turn the pieces until they develop a deep brown crust on all sides, then transfer them to a plate.

Add the diced onion and sliced carrots to the pot. Cook for 5 minutes until the onion softens. Stir in the mushrooms and garlic and cook 2 minutes more.

Sprinkle the flour over the vegetables and stir for 1 minute to remove the raw taste. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits.

Return the beef and bacon to the pot. Add the beef broth, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer, then cover and cook on low for 2 hours until the beef is very tender.

While the stew finishes, cook the egg noodles in a large pot of salted boiling water according to package directions. Drain them and return them to the pot. Add the butter and stir until the noodles are coated.

Remove the thyme sprigs and bay leaf from the stew. Taste and adjust salt if needed. Spoon the buttery noodles into bowls and top with the beef and sauce. Sprinkle with chopped parsley before serving.