Pork and Sweet Peppers on Noodles

Trim off fat from pork and cut across the grain into 1/4-inch (0.5 cm) thick strips. In a bowl, sprinkle pork with half of the paprika and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown pork strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.

Reduce heat to medium. Melt remaining butter in skillet; add sweet peppers, onion, remaining paprika and 1/4 cup (50 mL) of the broth to skillet and sauté for about 3 min or until onion is softened. Stir in remaining broth. Whisk flour into Milk and stir into skillet. Increase heat to medium-high; bring to a simmer, stirring and scraping up any brown bits stuck to pan. Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.

Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well.

Return pork and accumulated juices to sauce. Simmer, stirring often, for 2 min or until just a hint of pink remains in pork. Remove from heat; stir yogurt then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.

Be sure to let the skillet heat up before adding the pork. This helps the pork brown and stay tender and adds great flavour to the sauce.
For the Adventurous: Add a minced fresh hot pepper with sweet peppers; use hot or smoked paprika and replace parsley with rosemary or thyme.