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
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.