Beef Stew in Wine Sauce with Spinach Noodles

For the stew, combine flour, salt and pepper in plastic bag. Shake beef cubes in flour to coat. Heat oil in large heavy Dutch oven. Carefully brown meat in batches on all sides in oil; do not crowd; remove meat to plate as it is browned. Add onion. carrot and garlic to Dutch oven; saute, stirring, over low heat, until tender and onion is golden, about 10 minutes. Spoon onto plate with browned meat. Add wine to Dutch oven. Heat to boiling, scraping browned bits from pan. Stir in sieved tomatoes. Return meat, sauteed vegetables and any drippings on platter to Dutch oven. Add sun-dried tomatoes, bay leaf and thyme. Cover and bake in preheated 350 degree oven for 1 1/2 to 2 hours, or until beef is tender. Season to taste with salt and pepper. For noodles, heat butter in medium skillet. When foam subsides, add mushrooms and saute, stirring until tender and golden, about 10 minutes. Stir in sun-dried tomatoes, parsley, garlic and black pepper to taste. Meanwhile, cook noodles in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain. Toss noodles with mushroom mixture. Spoon noodles onto large deep platter. Spoon stew into center and spoon juices over top.