Cut roast into 1-inch cubes. Brown meat in hot oil in a large Dutch oven; remove meat. Add onion, celery and garlic to pan drippings; saute until tender.
Return meat to Dutch oven and add 1/2 cup wine and next seven ingredients; bring to a boil. Cover and reduce heat and simmer 1 to 1-1/2 hours or until meat is tender, stirring occasionally. Discard bay leaves.
Combine mushrooms and lemon juice, tossing gently. Saute mushrooms in butter in a large skillet until tender. Combine flour and water; stir until smooth. Stir flour mixture, sauteed mushrooms and remaining 1/2 cup wine into meat mixture. Cover and cook over medium heat 15 minutes. Transfer mixture to a chafing dish; sprinkle with chopped parsley. Serve over hot noodles.