Paprika Pork Stroganoff with Buttered Noodles

2 TBS olive oil

2 cups thinly sliced onion

1 lb. pork tenderloin, sliced very thinly

2 TBS sweet paprika

1 cup low-sodium chicken broth

½ cup sour cream (either regular or lite)

⅛ cup chopped fresh parsley (or more to taste)

Kosher salt and coarsely ground pepper

8-12 oz. egg noodles

2 tsp butter or margarine

Kosher salt

Bring a large pot of salted water to a boil and cook egg noodles according to package directions (usually about 7 minutes). Drain and return to pot. Add butter and a pinch of salt; cover and keep warm.

Heat oil in a sauté pan over medium-high heat.  Add onion and cook until softened and translucent, about 5 minutes. Add pork; cook until lightly browned, turning frequently, about 3-5 minutes. Stir in paprika; cook one minute, then add broth. Bring sauce to a boil and simmer to reduce liquid, about 4-5 minutes.

Remove stroganoff from heat.  Stir in sour cream until smooth; season with salt and pepper. Serve stroganoff over buttered noodles.  Top with the chopped parsley.

Serves 4

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