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Golden Pork ‘n’ Noodles

This hearty pork-and-noodle mainstay has plenty of family-pleasing flavor. Just serve a simple vegetable side dish to round out the meal.—Nicole Werner, Ann Arbor, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 4 cups uncooked egg noodles
  • 1 pound ground pork
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/2 cup whole milk
  • 3 ounces cream cheese, cubed
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1-1/2 teaspoons dried marjoram
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Drain; set aside.
  • In the same skillet, saute the mushrooms, green pepper and onion in oil until crisp-tender. Stir in the soup, milk, cream cheese, pimientos, marjoram, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until cheese is melted.
  • Drain noodles; stir into skillet. Add pork; heat through.
Nutrition Facts
1-1/3 cups: 417 calories, 24g fat (9g saturated fat), 95mg cholesterol, 778mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 22g protein.

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  • Candee88
    Apr 30, 2020

    This was a very easy recipe and very tasty. I did think it looked like it needed some extra flavor so I added a few additional ingredients and it was yummy. I added about a cup of celery and approx a cup and a half of frozen corn just to use up some odds and ends I had and add more veggies. I also added some thyme along with the marjoram as well as garlic powder. I didnt have golden mushroom soup so I used a can of cream of mushroom soup and a packet of pork gravy mix to add extra flavor. I also decided to make it a one pot pasta and just cook the pasta in the sauce so I added 3 cups of chicken broth and 1 cup of milk for the liquid and I used a 16 oz pkg of bow tie pasta for the noodles. I like them because they have a little more body than egg noodles. I added 2 T of worcestershire sauce, a few shakes of tabasco and I also used a full 8 oz. container of chive and onion cream cheese which I stirred in at the end. It was very creamy and flavorful and I will definitely make this again. Great recipe suggestion!!

  • ufomaven
    Mar 14, 2013

    This is easy with the most-difficult part the vegetable chopping. It was, however, a little bland. Next time, I think I will try using all or half Italian sausage instead of the ground pork.

  • char04
    Oct 14, 2012

    This was very easy and quick to make. I didn't change anything. My husband really like it.

  • minmom
    Sep 4, 2012

    Very easy to make-like an upscale chicken helper. Leftovers were still tasty!