2 cups uncooked egg noodles**
2 pounds boneless pork loin
1 tablespoon vegetable oil
2 cans (15 oz.) corn, including liquid
2 cans (4 oz.) mushrooms, optional
1 can (10-3/4 oz) cond. cream mushroom soup
1 envelop beefy onion or mushroom soup mix
1 cup sour cream, regular or reduced fat
fresh parsley, to garnish
Cook noodles according to package directions. Drain.
Trim pork of excess fat, cut into 3/4-inch cubes. Heat oil in a large skillet or Dutch oven, add pork and stir-fry until browned and cooked through. Stir in condensed soup, soup mix, corn (including liquid) and mushrooms (if used). Reduce heat to low, cover and simmer until pork is tender and juice is partially evaporated – do not burn dry.
Stir in drained noodles and the sour cream. Heat through. Garnish with snipped parsley.