Preheat the oven to 275 degrees. In a Dutch oven or other large oven safe pot, fry the bacon over medium heat until crispy. Remove the bacon to a paper towel, leaving the fat in the pan.

Season the roast on all sides with Kosher salt and pepper. Place the roast in the the pan and brown on all sides. Remove the roast to a plate.

Add the onions and mushrooms to the pan and saute until browned. Stir in the garlic. Pour the beef broth and red wine into the pan, scraping up any browned bits on the bottom. Return the roast to the pan and sprinkle with thyme and marjoram.

Cover the pot and cook for 3-4 hours, flipping the beef over every hour. The beef is ready when it is fall apart tender. When the beef is done, remove it to a plate or cutting board. Shred or leave it in big chunks.

Make a slurry by mixing 1/4 cup of the liquid from the pot and 2 Tablespoons of cornstarch. Place the pot over medium heat and whisk in the slurry. Bring to a boil and cook for 2 minutes then reduce heat to low. Continue to cook until thickened slightly then remove from heat. Return the beef to the pot.

Meanwhile, cook the egg noodles according to package directions. Ladle beef and sauce over cooked egg noodles to serve. Sprinkle with parsley if desired.