French White Burgundy Chicken and Egg Noodles

Name: French White Burgundy Chicken and Egg Noodles
Ingredients: 1 tablespoon extra-virgin olive oil; 4 slices good quality bacon, chopped; 1/2 cup all-purpose flour plus 2 tablespoons; 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces; Salt and pepper; 1/2 pound button mushrooms, quartered; 3 ribs celery from the heart of the stalk and leafy tops, chopped; 1 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 2 tablespoons chopped fresh thyme, 4 to 5 sprigs; 4 tablespoons butter, divided; 2 cups white French burgundy wine, 1/3 bottle; 1 cup chicken stock; 2 cups frozen pearl onions; 1 pound extra-wide egg noodles; Freshly grated nutmeg, to taste; A handful flat-leaf parsley, finely chopped