Cook noodles accordingly, drain and rinse with cool water.. set aside.
Remove bone and fat from pork. Reserve for later... cut pork into bite sized pieces.
Sprinkle half the flour over pork. Then toss to coat pieces. Cover and place in fridge until ready to use.
In a small pot/pan place pork bone and fat. Cover completely with water. Boil for about an hour adding water as needed. (This will be your pork broth) strain out and reserve liquid.
Cut potabella and white mushrooms into bite sized pieces. Set aside.
Large dice onion, set aside.
Small dice green pepper (I used red, yellow and orange cuz that's what I had around) set aside.
In a large skillet heat oil until hot.
Add onion, pork and green pepper.
Saute until pork is cooked through and veggies are tender. About 8 minutes.
Add garlic, both mushrooms, pepper, parsley and salt to taste.
Toss well, sprinkle with remaining flour.
Cook until mushrooms are soft tossing every few minutes. (About 6 minutes total cook time)
Stir in 1 cup of the reserved pork broth and the heavy cream.
Bring to a simmer (not a boil) and cook until it is starting to thicken.
Remove from heat and stir in sour cream well.
Let stand 5 minutes.
stir (taste and add salt/pepper as needed) then serve hot over egg noodles.
Enjoy!
Serves about 4 people.
