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How To make Country Pork and Noodles

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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"

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