Warm 1 tablespoon of olive oil in a large heavy pot or Dutch oven over medium heat, then add the chopped bacon and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot.

Pat the beef chuck cubes dry with paper towels, then season them with 1 teaspoon of kosher salt and the freshly ground black pepper. Sprinkle the all-purpose flour over the beef and toss until the pieces are lightly and evenly coated.

Increase the heat to medium-high and, working in batches to avoid crowding the pot, sear the floured beef in the bacon drippings until well browned on at least two sides, about 3–4 minutes per batch. Add a little more olive oil as needed between batches. Transfer browned beef to the plate with the bacon.

Reduce the heat to medium, add 1 tablespoon of olive oil to the pot if it looks dry, then stir in the chopped yellow onion and sliced carrots. Cook, stirring and scraping up browned bits from the bottom of the pot, until the vegetables begin to soften, about 5–6 minutes.

Add the minced garlic and tomato paste to the pot and cook, stirring constantly, for 1 minute until fragrant and the tomato paste darkens slightly in color.

Pour in the dry red wine and beef broth, stirring well to combine and to release any remaining browned bits from the bottom of the pot. Add the chopped fresh thyme and bay leaves, then return the browned beef and cooked bacon, along with any accumulated juices, to the pot and stir to combine.

Bring the mixture just to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot with a lid, and let the beef bourguignon simmer slowly for about 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender when pierced with a fork.

While the stew simmers, heat the remaining 1 tablespoon of olive oil and the unsalted butter in a skillet over medium heat. Add the quartered cremini mushrooms and cook, stirring occasionally, until they are browned and have released most of their moisture, about 6–8 minutes. Set the sautéed mushrooms aside.

When the beef is tender, remove the lid and stir the sautéed mushrooms into the pot. Let the beef bourguignon simmer uncovered for another 15–20 minutes to slightly thicken the sauce and allow the flavors to meld. Taste and season with the remaining 1/2 teaspoon kosher salt if needed.

Near the end of the stew’s cooking time, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until just tender, usually 6–8 minutes. Drain the egg noodles well.

To serve, divide the hot egg noodles among serving bowls or plates. Spoon the rich beef bourguignon over the noodles, making sure each portion gets plenty of beef, vegetables, mushrooms, and sauce. Garnish with the chopped fresh parsley and serve immediately.