Beef Burgundy with Gluten Free Egg Noodles

1/3 cup gluten free, all-purpose flour
2 tsp. salt, divided
¾ tsp. fresh ground black pepper, divided
2¼ pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1½ cups dry red wine
14 oz. gluten free beef broth
1 lb. halved mushrooms
2 Tbs. tomato paste
2 tsp. chopped fresh thyme
2 bay leaves
1 (16 oz.) package frozen pearl onions
6 cups Jovial Gluten Free Organic Egg noodles
3 Tbs. chopped fresh parsley, optional garnish
Combine gluten free flour, 1 teaspoon salt, and ¼ teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat. Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat mixture with remaining bacon and beef mixture. Remove beef from pan and keep warm. Add chopped onion, carrot, and garlic to pan; sauté 5 minutes. Stir in wine and beef broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 tsp. salt, remaining ½ tsp. black pepper, mushrooms, tomato paste, thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beef is tender. Discard bay leaves. Serve beef mixture over gluten free noodles, and sprinkle with parsley if desired. (Yield: 8 servings)