1 cup loosely packed dried porcini mushrooms
3 cups no-chicken stock or vegetable stock
1 fresh bay leaf
2 tablespoons olive oil
4 tablespoons butter, divided
2 pounds fresh cremini or white mushrooms, sliced 1/4-inch thick
4 shallots or 1 onion, finely chopped
1 medium carrot, peeled and grated or finely chopped
4 cloves garlic, chopped
2 tablespoons thyme leaves, chopped
7 to 8 leaves sage, thinly sliced
Salt and pepper
2 tablespoons tomato paste
2 tablespoons flour
2 cups red burgundy wine
1 cup pearl onions
1/2 teaspoon sugar A small handful flat-leaf parsley, finely chopped
1/2 pound extra-wide egg noodles
Minced chives, for garnishing noodles