1 tablespoon extra-virgin olive oil
1 (12-ounce) pork tenderlon, cut in half lengthwise and sliced into 1/4-inch slices
3 tablespoons all purpose flour, divided
1 teaspoon salt, divided
1 teaspoon pepper, divided
3 tablespoons butter, divided
12 ounces cremini mushrooms, sliced
1 medium onion, finely diced
3 garlic cloves, minced
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons tomato paste
1/2 teaspoon paprika
4 cups chicken broth
1/4 cup dry white wine
8 ounces uncooked egg noodles
3/4 cup sour cream
2 tablespoons minced fresh chives
Heat the oil over medium heat in a Dutch oven. Add the pancetta and cook until crispy. Remove with a slotted spoon and set aside. In a medium bowl toss together pork, 2 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Add 1 tablespoon of butter to the grease in the Dutch oven. Melt over medium-high heat. Add pork, spreading it out as much as possible. Leave it alone for 2 minutes and then flip it over. Continue to cook until there is no more pink. Remove the pork from the Dutch oven and place it with the pancetta. Add the remaining 2 tablespoons of butter to the Dutch oven. When melted, add the mushrooms and onion along with the remaining 1/2 teaspoon salt and pepper. Cook until browned, about 7 minutes, stirring occasionally. Add the garlic, sage, tomato paste, and paprika and cook and stir for 1 minute. Stir in broth and wine and bring to a simmer. Be sure to scrape up any browned bits on the bottom. Add noodles and cook uncovered for 7 to 9 minutes, or until aldente. Stir occasionally to make sure they cook evenly. Keep in mind that they will continue to cook some in the hot liquid. Add pork and pancetta. Remove from heat and stir in sour cream. Check for seasoning and add more salt and pepper if desired. Serve with chives.