Beef Burgundy Slow Cooker

4 slices bacon
2 lb beef stew meat
1 C baby carrots
1 medium onion, sliced
1/2 cup all-purpose flour
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 C condensed beef broth
1 bottle lager
1 tablespoon Worcestershire sauce
1 8-oz package (or 3 cups) sliced fresh mushrooms
1 16-oz package uncooked egg noodles
2 tablespoons chopped fresh parsley
1. Cook bacon until crisp. Drain on paper towels; crumble. In 3 1/2 to 4 quart slow cooker, combine bacon, beef, carrots,mushrooms and onion.
2. In small bowl, combine flour, marjoram, garlic powder, and pepper. With wire whisk, stir in broth, beer, and Worcestershire sauce until smooth. Add to beef mixture in slow cooker, stir to combine.
3. Cover; cook on high setting for 1 hour.
4. Reduce heat setting to low. Cook an additional 5 to 6 hours.
5. Meanwhile, cook noodles to desired doneness as directed on package. Serve beef mixture over noodles. Sprinkle with parsley.