Dilled Pork Stroganoff

• 3 cups uncooked medium egg noodles (about 6 ounces)
• 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch strips
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 1/2 teaspoons butter, divided
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 2 cups chopped Walla Walla or other sweet onion
• 1 (8-ounce) package presliced mushrooms
• 1 cup low-fat sour cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 teaspoon all-purpose flour
• Dill sprigs (optional)

1. Cook pasta according to package directions, omitting salt and fat.
2. Sprinkle pork with 1/4 teaspoon salt and pepper. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; saute 4 minutes or until pork loses its pink color. Remove pork from pan; keep warm.
3. Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 teaspoon salt, onion, and mushrooms; cook 8 minutes or until lightly browned. Remove from heat.
4. Combine sour cream, dill, Dijon mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve pork mixture immediately over noodles. Garnish with dill sprigs, if desired.

egg noodles, pork tenderloin, salt, black pepper, butter, cooking spray, chicken broth, walla walla, mushrooms, lowfat sour cream, dill, mustard, flour, dill sprigs

Taken from www.myrecipes.com/recipe/dilled-pork-stroganoff (may not work)