1In a skillet, brown pork in oil; drain fat.
Add onion and garlic; cook until onion is tender. Transfer to crock pot cooker. Combine mushrooms, bouillon granules, dill weed, pepper, and water; pour over meat.
2Cover and cook on low heat setting for 8 to 10 hours.
3To serve, turn cooker to high heat setting.
Heat 15 to 20 minutes, or until bubbly. Blend sour cream, wine, and flour; stir into hot mixture. Heat through, about 15 minutes; stir often.
(DO NOT BOIL).
Serve over noodles. Garnish with snipped parsley, if desired.