Hearty Venison and Noodle Soup – Grandma's Frozen Noodles

Ingredients

• 1 16 oz package Grandma’s wide frozen egg noodles
• 2 tbsp table salt (for pasta water)
• 4 tbsp unsalted butter, divided
• 1 lb crimini mushrooms, ½” diced
• 1 ½ cups yellow onion, ¼” diced (about 1 medium onion)
• 1 ½ cups carrots, peeled and ¼-½” diced (about 3-4 medium carrots)
• 1 cup celery, ¼-½” diced (about 2-3 stalks)
• 1 tbsp garlic, minced
• 1 ¼ tsp table salt, divided
• ¾ tsp black pepper, divided
• 1.5-2 lb venison roast, cut into ½” cubes (or elk, bison, or beef roast)
• ¼ cup all-purpose flour
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• ½ cup dry red wine
• 6-8 cups low-sodium beef broth, divided
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• Italian parsley, finely chopped (optional, for garnish)