Step 1: Prepare the Pork : Trim any excess fat from the pork tenderloin or shoulder. Slice it thinly into bite-sized strips against the grain for tenderness. Season lightly with salt and pepper.

Step 2: Sear the Pork : Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the pork in batches (don’t overcrowd the pan). Sear until lightly browned on all sides (2–3 minutes per batch). Transfer the browned pork to a plate and set aside.

Step 3: Cook the Vegetables : In the same pan, add the remaining oil or butter. Sauté the chopped onions for 3–4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and their moisture has evaporated (about 5–6 minutes).

Step 4: Build the Sauce : Sprinkle 1 tablespoon of flour and paprika over the

mushrooms. Stir to coat evenly. Gradually pour in the chicken broth while stirring to avoid lumps. Stir in Dijon mustard and Worcestershire sauce. Bring to a gentle simmer until slightly thickened (about 3 minutes).

Step 5: Add the Pork and Cream :Return the seared pork (and any juices) to the pan. Lower the heat to medium. Stir in the sour cream gently until the sauce becomes smooth and creamy. Simmer for 5–7 minutes, allowing the flavors to meld and the pork to fully cook through. Adjust seasoning with salt and pepper to taste.

Step 6: Prepare the Egg Noodles : While the stroganoff simmers, cook egg noodles according to package directions. Drain, toss with 1 tablespoon of butter, and set aside.

Step 7: Serve :Serve the creamy pork and mushroom stroganoff over a bed of warm egg noodles. Garnish with freshly chopped parsley. Optionally, sprinkle a bit of extra paprika or cracked pepper for presentation.