Layer ingredients in a slow cooker in the following order; onions, bacon, mushrooms, garlic, thyme, 1/8 teaspoon pepper, chicken, red wine, and broth.
Cover and cook on LOW heat for 6-8 hours.
Remove chicken and vegetables. Cover and keep warm.
Ladle 1/2 cup cooking liquid into a small bowl. Turn slow cooker to HIGH and cover. Mix reserved liquid, tomato paste, and flour until smooth. Return mixture to the slow cooker, season with salt and pepper to taste. Cover and cook for 15 minutes, or until thickened.
Serve chicken, vegetables and sauce over egg noodles. Top with a dollop of sour cream and fresh chopped parsley.