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Dilled Pork Stroganoff

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Number of Servings: 4

INGREDIENTS
3 cups uncooked medium egg noodles (about 6oz)
1lb pork tenderloin trimmed and cut into 1/2 inch strips
1/2 tsp salt divided
1/4 tsp black pepper
2-1/2 tsp butter divided
cooking spray
1/2 cup fat-free less-sodium chicken broth
2 cups chopped sweet onion
1 8oz package presliced mushrooms
1 cup low-fat sour cream
1 TBSP chopped fresh dill
1 TBSP Dijon mustard
1 tsp all-purpose flour
dill sprigs (optional)

DIRECTIONS
Cook pasta according to package directions, omitting salt and fat. Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 4 minutes or until pork loses its pink color. Remove pork from pan; keep warm. Add broth to pan; cook 30 seconds. Add 1 tsp butter, 1/4 tsp salt, onion, and mushrooms; cook 8 minutes, or until lightly browned. Remove from heat. 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