Pat the chicken thighs dry and season both sides with salt and pepper. Cook the chopped bacon in a large Dutch oven over medium heat until crisp, then remove the bacon with a slotted spoon and set it aside.

Place the chicken thighs skin-side down in the bacon fat and brown for 5 minutes per side. Remove the chicken and set it aside.

Add the pearl onions and mushrooms to the pot. Cook for 4 minutes until the onions start to soften and the mushrooms release liquid.

Stir in the minced garlic and flour. Cook for 1 minute, then pour in the red wine and chicken broth. Add the thyme sprigs and bay leaf. Return the chicken and bacon to the pot.

Bring the mixture to a simmer, cover, and cook for 35 minutes until the chicken reaches 165°F and the sauce has thickened slightly.

While the chicken simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain and toss with the remaining 2 tablespoons of butter.

Remove the thyme sprigs and bay leaf from the Dutch oven. Spoon the chicken, onions, and mushrooms over the buttered noodles and sprinkle with chopped parsley before serving.