Provençal Beef with Zinfandel

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp. Place bacon in 5- to 6-quart slow cooker. Discard all but 1 tablespoon drippings in skillet. Cook beef in drippings in skillet 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon into cooker.

Stir remaining ingredients except mushrooms, sun-dried tomatoes, noodles and parsley into mixture in cooker.

Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

Stir in mushrooms and sun-dried tomatoes. Cover and cook on low heat setting 20 to 30 minutes or until tender. Serve beef mixture over noodles; sprinkle with parsley.