Pork and Sweet Peppers on Noodles

Trim off fat from pork and cut across the grain into 1/4-inch (1/2 cm) thick strips. In a bowl, sprinkle pork with half of the paprika and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown pork strips in batches (if necessary), adding more of the butter if needed; transfer to a clean bowl.

Reduce heat to medium. Melt remaining butter in skillet; add sweet bell peppers, onion, remaining paprika and 1/4 cup (60 mL) of the broth to skillet and sauté for about 3 min or until onion is softened. Stir in remaining broth. Whisk flour into milk and stir into skillet. Increase heat to medium-high; bring to a simmer, stirring and scraping bottom of pan. Reduce heat and simmer, stirring often, for about 5 min or until sauce is thickened.

Meanwhile, in a large pot of boiling salted water, cook noodles for about 6 min or until tender but firm. Drain well.

Return pork and accumulated juices to sauce. Simmer, stirring often, for 2 min or until just a hint of pink remains in pork. Remove from heat; stir yogurt then stir into sauce. Season to taste with salt and pepper. Divide noodles among serving bowls; spoon sauce on top and sprinkle with parsley.