Sirloin Beef Burgundy: Boeuf Bourguignon

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3 slices bacon, chopped

3 tablespoons butter, divided

16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced

1 cup frozen pearl onions, defrosted and drained

Salt and pepper

2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1-inch pieces

3 tablespoons flour

1 cup burgundy wine

1 1/2 cups store-bought beef stock

Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string

Herb Egg Noodles:

12 ounces wide egg noodles, cooked to package directions

2 tablespoons butter, cut into small pieces

1/4 cup chopped fresh parsley leaves, 2 handfuls

12 blades fresh chives, snipped or finely chopped