Dilled Pork Stroganoff

Ingredients

• 0.3 teaspoon pepper black
• 2.5 teaspoons butter divided
• 1 tablespoon dijon mustard 
• 6 ounces extra wide egg noodles uncooked
• 0.5 cup less-sodium chicken broth fat-free
• 1 teaspoon flour all-purpose
• 1 tablespoon optional: dill fresh chopped
• 1 pound pork tenderloin trimmed cut into 1/2-inch strips
• 1 cup cup heavy whipping cream sour low-fat
• 8 ounce pre mushrooms 
• 0.5 teaspoon salt divided
• 2 cups walla walla sweet chopped

Equipment

• bowl
• frying pan

Directions

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.
3. Add pork; saut 4 minutes or until pork loses its pink color.
4. Remove pork from pan; keep warm.
5. Add broth to pan; cook 30 seconds.
6. Add 1 teaspoon butter, 1/4 teaspoon salt, onion, and mushrooms; cook 8 minutes or until lightly browned.
7. Remove from heat.
8. Combine sour cream, dill, Dijon mustard, and flour in a small bowl.
9. Add pork and sour cream mixture to pan; stir well.
10. Serve pork mixture immediately over noodles.
11. Garnish with dill sprigs, if desired.