Beef Bourguignonne with Egg Noodles

This hearty dish actually tastes better if you prepare it the day before cooking. Preheat it in a roasting pan over medium heat until it is completely warmed up, and then continue to reheat it in a slow cooker set to low.
Combine the flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zippered plastic bag. Add the beef; cover and shake to coat.Bake half the bacon in a large roasting pan over medium-high heat until crisp. Remove the bacon from the pan with a slotted spoon; set aside. Add half of the beef mixture to the filling in the pan; cook for 5 minutes, until browned on all sides. Remove the beef from the pan; cover and keep warm. Repeat with the remaining bacon and beef mixture. Remove the beef from the pan; cover and keep warm.Add the chopped onion, carrot and minced garlic to the pan; simmer for 5 minutes. Add the red wine and broth, and scrape off the pan until the pieces are browned. Add the bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaf, and pearl onion; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove the lid and cook for 1 hour or until beef is tender. Discard the bay leaves. Serve beef mixture over noodles; sprinkle with parsley.