Cut pork into strips
Mix meat with sriracha seasoning
Heat butter and olive oil in a skillet, quickly sear pork, removing as done to a plate
To same pan, add mushrooms, shallots and garlic, season with salt and pepper
Cover skillet and cook on medium low until vegtables are tender about 8 minutes.
Uncover skillet and remove from heat to add brandy. Return to heat and simmer until brandy is just about gone
Add chicken and beef broth, worcestershire sauce, dijon mustard, cream, lemon juice hot sauce and the 1/4 teaspoon pepper, simmer until reduced by about 1/2 about 5 minutes.
Stir in sour cream and heat through, add green onions
Return pork to pan just to coat with sauce and warm
Serve over buttered chive egg noodles
