1. In a large Dutch oven, cook the bacon over medium-high heat until the fat renders and the bacon is crisp, about 5 minutes. Add 2 tablespoons of olive oil, the onion, garlic, potato and carrots. Cook, stirring often, until softened and lightly caramelized, about 5 minutes. Stir in the tomato paste. Push the veggies to the edges of the pan and add the remaining 2 tablespoons of olive oil in the center if the pan is dry. Season the chicken with salt and pepper. Add the chicken and sear on all sides until browned, 4 to 8 minutes per side depending on its thickness. Stir in the mushrooms and cook for another 1 to 2 minutes, until they are softened.
2. Slowly pour in the wine and broth. Add the bay leaves and thyme and season with salt and pepper. Gently stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until the sauce has reduced by about one-third.
3. MEANWHILE, MAKE THE NOODLES. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente according to the package directions. Drain and set aside.
4. In the same pot, combine the butter and sage over medium heat until just browned. The butter will melt; foam, and froth, then begin to brown along the bottom. Whisk the browned bits off the bottom of the pan. Remove the pot from the heat and stir in the garlic. Add the cooked noodles, tossing well to coat. Taste; and season with salt and pepper if needed.
5. To serve, remove and discard the bay leaves and thyme from the chicken. Divide the noodles among four to six plates and spoon the chicken on top. Sprinkle with fresh parsley.