Bring a large pot of water and a large pinch of salt to a boil over medium-low heat. Cut the mushrooms into quarters. Peel and finely dice the carrot. Halve, peel, and finely dice the onion. Mince or grate the garlic. Strip the thyme leaves off the stems and roughly chop the leaves. Chop the parsley.

Heat 1/2 tablespoon olive oil in another large pot over medium-high heat. Add the mushrooms to the pot and cook, tossing, 6-8 minutes, until golden brown. Season with salt and pepper and set aside.

Add the carrot, onion, pancetta, thyme, and garlic to the same pan over medium heat. Cook, stirring, 6-8 minutes, until pancetta crisps. Add 1 tablespoon tomato paste and the sherry vinegar to the pot and cook, stirring, for 1-2 minutes, until liquid evaporates. Sprinkle the flour into the pot and stir to combine. Cook, stirring, another 1 minute.

Add 2 cups water, the soy sauce, and the stock concentrates to the pot and stir to combine. Bring to a boil, then reduce to a simmer for 10-12 minutes, until sauce is thickened and reduced by half.

Meanwhile, add the pasta to the boiling water and cook 8-10 minutes, until al dente. Drain and toss with 1/2 tablespoon butter and half the parsley.

Finish the mushroom bourguignon: return the mushrooms to the pot and stir in another 1/2 tablespoon butter. Taste and season with salt and pepper, if necessary.

Plate the buttered egg noodles and top with the mushroom bourguignon. Sprinkle with remaining parsley and enjoy!