1

Cook bacon until crisp. Drain on paper towels; crumble. In 3½ to 4-quart slow cooker, combine cooked bacon, beef, carrots, and onion.

2

In a small bowl, combine flour, marjoram, pepper and garlic powder. With wire whisk, stir in broth, wine and worcestershire sauce until smooth. Add to mixture in slow cooker; stir to combine.

3

Cover; cook on high setting for 1 hour.

4

Reduce heat to low setting; cook an additional 5 to 6 hours or until beef is tender.

5

Stir in mushrooms. Increase heat to high setting; cover and cook and additional 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package. Drain.

6

Serve beef mixture over noodles; sprinkle with parsley.