Skin chicken. In a plastic or paper bag combine 2 tablespoons flour, the garlic salt, and pepper. Add chicken, one or two pieces at a time, to the bag, shaking to coat chicken well.

In a 4-1/2-quart Dutch oven cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly. Drain. Add wine, 1/2 cup chicken broth, the onions, mushrooms, tomato paste, rosemary, thyme, and bay leaf. Bring to boilling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf. Transfer chicken to a platter; keep warm.

Stir together 2 tablespoons broth and 1 tablespoon flour. Add to mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Spoon some of the mushroom sauce over chicken; sprinkle with parsley, if desired. Pass remaining sauce. Serve with hot noodles. Makes 4 servings.