1 pound roasted pork tenderloin diced (about 2 cups)

4 cups chicken stock divided

2 tablespoons cornstarch

7 ounces dry egg noodles

1/2 red bell pepper diced

3/4 cup frozen peas (about 4 ounces)

1/8 teaspoon black pepper

2 teaspoons butter

In small bowl stir together 1/4 cup stock and cornstarch, set aside. In 4 quart saucepan, bring remaining stock to a boil; add noodles and cook for 5 minutes. Stir in bell pepper, peas and black pepper. When noodles are soft, stir in cornstarch slurry. Cook and stir until slightly thickened; stir in pork and butter. Heat through.

Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org"