Heat the extra-virgin olive oil in a large Dutch oven
over medium-high heat, add the pancetta or bacon, if using, until crispy. Add the mushrooms and cook until brown and tender, about 15 minutes or so. Add the onions
, carrots, celery
, garlic, bay leaves
, salt, pepper, marjoram, and thyme
. Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables. Stir in the flour for 1 minute, then add the tomato paste
and Worcestershire sauce. Add the wine
and reduce by half, a couple of minutes, then add the stock
to thicken a bit. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.
While the stew
simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve. Drain
them when they have a little bite to them and add back to the hot pot
, stir together with butter
, salt, and parsley
. Serve the noodles in shallow bowls with stew.