Brown bacon in large heated skillet. When crisp, remove bacon leaving drippings in pan. Add 1 1/2 tbsp. of olive oil to the pan. Add the mushrooms and season with salt and pepper. Sauté for 2-3 minutes. Now add onions, carrots, and garlic and continue cooking for 3-4 minutes. Transfer mixture to a plate and reserve. Return pan to heat and add the remaining 1 1/2 tbsp. of olive oil. Add meat and brown on all sides. Add flour and cook for an additional 2 minutes. Slowly add wine and stir all the buts from the bottom of the pan. Allow wine to boil for 1 minute, then add the beef stock and spices. Bring mixture to a boil, cover pan, and reduce to a simmer. Cook for 10 minutes, then add reserved vegetable mixture and continue cooking uncovered until sauce thickens slightly. While the stew is simmering, boil the egg noodles according to the package instructions and serve the stew over the noodles.