In a large saucepan, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
Sprinkle chicken with salt and pepper. Brown chicken in drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer 25-30 minutes or until a thermometer reads 170°.
Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles.