1Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce, onion flakes and cornstarch; set aside.
2In a large nonstick skillet, add enough oil to saute mushrooms, over medium high heat. Saute until golden brown, stirring frequently.
Remove from skillet, and set aside.
3Lightly season both sides of pork with paprika, salt and pepper.
4On medium high heat, add about 2 tablespoons of oil, add the thin sliced pork, saute for about 2 - 3 minutes on each side, until just a hint of pink remains inside. ( do not over crowd the pan, saute a portion, remove from pan, then saute the rest till all is cooked)
Remove from pan and set aside with mushrooms.
5Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 1 to 2 minutes over medium high heat.
6Remove from heat and stir in sour cream.
Return mushrooms and pork to skillet, stirring to coat with sauce.
Gently heat through if necessary.
7Immediately serve over noodles or rice.
Serve with a side of crusty bread to sop up the delicious sauce. If you want extra sauce, triple the sauce recipe..it really is tasty..top with scallion..