Pork Stroganoff

I have been using MyKitchenCafe a lot lately.  Her recipes are so good and usually pretty simple.  This one was great with one adjustment on my part.  Here it goes:

2 TBSP canola oil

10 ounces white button mushrooms, quartered

1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks

Salt and pepper
1 yellow onion, finely diced

1 TBSP all-purpose flour

1 1/4 C low-sodium chicken broth

1 TBSP ketchup

1/4 C sour cream

3 C medium egg noodles

Bring water to a boil.
Add noodles.
On medium, heat 1 TBSP of oil in a large skillet.
Cook mushrooms until they are brown (it's about 7 minutes).
Move the mushrooms to a separate bowl.
Put the rest of the oil into the skillet.
Cook the pork until it is cooked through.
Remove the pork and put it in the bowl with the mushrooms.  Leave as much oil in the skillet as you can.
Cook the onion in the skillet for about 3 minutes or until tender.
Stir in the flour and cook for about 1 minute until golden.
Add chicken broth and ketchup and simmer for about 3 mintues or until it is slightly thickened.
Drain some of the onions...leave the sauce in the skillet and remove about half of the onions.*
Stir in mushrooms and pork.
Salt and pepper to taste.
Cook until all is heated.
Cool slightly and then mix in the sour cream.
Serve over noodles!

*This is my addition...the yellow onion flavor is awesome, but there were waaaay too many onions in the dish.  Keep the flavor, lose some onions!