1 -lb. pork tenderloin , thinly sliced across the grain
1 medium onion , chopped
3 cloves garlic , finely chopped
1/2 lb. portobello mushrooms , stems discarded and caps sliced
2 Tbsp. all-purpose flour
2 cups reduced sodium beef broth
2 1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. tomato paste
1 Tbsp. cornstarch
1/2 cup nonfat sour cream
3/4 lb. egg noodles , cooked according to package directions
1 Tbsp. chopped fresh parsley leaves , (optional)
Melt 1/2 of the Becel® Original margarine in medium nonstick skillet over medium-high heat and brown 1/2 of the pork. Remove pork to bowl and keep warm. Repeat with remaining Becel® Original margarine and pork.
Reduce heat to medium and cook onion and garlic, stirring occasionally, until onion is softened and slightly golden, about 3 minutes. Add mushrooms and cook until they begin to give off moisture, about 3 minutes. Stir in flour and cook 1 minute.
Stir in beef broth. Bring to a boil and cook over medium heat, stirring occasionally, until sauce starts to thicken slightly, about 5 minutes. Stir in Worcestershire sauce and tomato paste.
Combine cornstarch with sour cream; stir into sauce. Bring to the boiling point, then reduce heat to low. Return pork and any juices to skillet; heat through. Season to taste with salt and pepper. Serve over hot noodles and sprinkle with parsley.