Place roast in large bowl with onion, bay leaves, cloves, peppercorns, salt, vinegar and water. Cover, refrigerate 6 hours or overnight, turning to marinate.
Drain roast thoroughly, reserving marinade. In Dutch oven, brown meat on all sides in oil, add marinade and simmer, covered for 3 hours or until roast is tender. Remove meat, set aside. Skim fat from marinade and strain. Put marinade back in Dutch oven and add the sour cream, whisking to blend gravy thoroughly.
Cook pasta according to package directions, drain and toss with parsley. Slice Meat. Place noodle on platter, top with meat and gravy.