Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides. Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together wine, beef broth, tomato paste, bay leaves, and thyme; add carrots and mushrooms. Transfer meat to slow cooker bowl. Cover and cook 5 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid. Transfer cooking liquid to 4-quart saucepot; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half. To Serve: Remove and discard bay leaves. Serve meat and vegetables on top of egg noodles. Drizzle with reduced sauce and chopped parsley.