Country Pork and Noodles

• 1 pound pork tenderloin roasted, diced
• 4 cups chicken broth divided
• 2 tablespoons cornstarch
• 7 ounces egg noodles
• 1/2 red sweet red bell peppers diced
• 3/4 cup green peas frozen
• 18 teaspoon black pepper
• 2 teaspoons butter

1. In small bowl stir together 1/4 cup stock and cornstarch, set aside.
2. In 4-quart saucepan, bring remaining stock to a boil; add noodles and cook for 5 minutes.
3. Stir in bell pepper, peas and black pepper.
4. When noodles are soft, stir in cornstarch slurry.
5. Cook and stir until slightly thickened; stir in pork and butter.
6. Heat through.

pork tenderloin, chicken broth, cornstarch, egg noodles, red sweet red bell peppers, green peas, black pepper, butter

Taken from recipeland.com/recipe/v/country-pork-noodles-40725 (may not work)