Chicken and Vegetable Bourguignonne with Egg Noodles

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2 pounds dark chicken meat, 1-inch dice

1 cup all-purpose flour, for coating

Canola oil, to cook

1 tablespoon minced ginger

6 cloves garlic, thinly sliced

2 large, red onions, diced

2 large carrots, diced

2 stalks cut celery, diced

1 pound Paris (white) mushrooms, cut in half

1/2 bottle red wine-Pinot Noir

3 large Yukon gold potatoes, peeled, diced

2 bay leaves

2 sprigs fresh thyme

1/2 cup dark soy sauce

6 to 8 cups chicken stock, to cover

Salt and black pepper, to taste

1 pound egg noodles