Lightly toss beef with flour; set aside. In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil with drippings and brown beef in 3 batches over medium high heat; remove beef and set aside. Into pot add 1/4 cup water and cook 1 minute until only a thin glaze remains.
Stir in onion soup mix blended with 2 cups water, wine and mustard; bring to a boil; add beef and bacon. Simmer covered, stirring occasionally for 1 1/2 hours. Stir in carrots, and simmer 25 minutes. Add mushrooms and simmer another 5 minutes.
Add Parsley and salt & pepper to taste. Serve over parslied egg noodles.