Ingredients

• 8 ounces uncooked egg noodles (about 4 cups)
• 1 pound pork tenderloin, trimmed and cut into 2-inch cubes
• 1 tablespoon Hungarian sweet paprika
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 tablespoon olive oil, divided
• 1 1/2 cups chopped onion (or 2 teaspoons onion powder)
• 1 tablespoon all-purpose flour
• 1 cup fat-free, lower-sodium chicken broth
• 1/2 cup nonfat sour cream

Instructions

1. Cook noodles according to package directions, omitting salt and fat; drain and keep warm.
2. While noodles cook, combine pork and next 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add pork, and cook 5 minutes or until pork is done, stirring frequently. Remove pork from pan, and keep warm.
4. Add 1 1/2 teaspoons oil to pan. Add onion (or onion powder), and sauté 2 minutes. Sprinkle with flour, and cook 30 seconds stirring constantly. Stir in broth, scraping pan to loosen browned bits. Bring to a simmer, and cook 1 minute or until thick, stirring frequently. Remove pan from heat, and stir in sour cream. Return pork to pan, and toss gently to coat. Serve pork mixture over hot cooked noodles.

Notes

https://www.mommysroadtohealth.com/pork-paprikash-with-egg-noodles/