2 cups butternut squash, peeled, seeded and cut into 1-inch pieces
4 tsps canola oil, divided
1 large garlic clove, minced
1 each onion, chopped
2 cups sliced mushrooms
12 oz pork tenderloin, cubed
2 Tbsps flour
1 cup reduced sodium chicken broth
3/4 tsp paprika
1/8 tsp ground cumin powder
1 tsp salt, divided
1/2 tsp ground black pepper
1/3 cup light sour cream
2 cups Mrs. Weiss'® Kluski Egg Noodles
2 tsps margarine

Cooking Directions:

1.  Place squash in small saucepan with water to cover. Bring to a boil over high heat. Cook for 10 to 15 minutes or until just tender. Drain and set aside.

2.  Meanwhile heat 2 teaspoons oil in 10 to 12-inch nonstick skillet over medium heat. Add garlic, onion and mushrooms. Cook for 5 minutes or until mushrooms are golden. Remove vegetables. Add remaining 2 teaspoons oil to skillet. 

3.  Place cubed pork in a bag with flour. Shake well to coat. Add pork to skillet and brown over medium heat, about 7 minutes, turning occasionally.

4.  Prepare noodles according to package directions; drain and set aside.

5.  Pour broth into skillet and scrape up any browned bits. Stir in paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.

6.  Stir in squash, and mushroom mixture. Reduce heat to low and simmer for 10 minutes. Gradually add sour cream to skillet and heat through.

7.  Toss prepared noodles with margarine. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Spoon into a large heatproof serving platter.

8.  Top with pork, vegetables and sauce and serve.