While noodles cook

Melt butter over medium high heat in large skillet and sauté mushroom and onions until tender.

Add red wine making sure to scrap all the yummy brown bits from the bottom of pan and cook until almost dry.

Add stock and pork, reduce heat to medium and simmer until liquid reduced by about half.

Add salt pepper to taste

Remove from heat and stir in sour cream.

Serve over noodles