Mushroom and Burgundy Stew

Name: Mushroom and Burgundy Stew
Ingredients: 1/4 cup extra-virgin olive oil; 4 ounces pancetta, chopped or 4 slices bacon, chopped, optional; 2 pounds crimini mushrooms, halved; 2 medium onions, chopped; 2 carrots, chopped; 2 ribs celery, chopped; 4 large cloves garlic, sliced; 2 bay leaves; Salt and freshly ground black pepper; A sprig fresh marjoram, finely chopped or 1 teaspoon dried; A few sprigs fresh thyme, leaves picked and finely chopped; 3 tablespoons flour; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 1/2 cups, half a bottle, dry red burgundy wine; 4 cups beef or mushroom stock; 1 pound egg noodles; 2 tablespoons butter; A handful fresh parsley, finely chopped