| 4 -6 | Pork, boneless |
| 1 Tbsp | Vegetable Oil |
| 1 | Onion, sliced |
| 1 Clove | Garlic, minced |
| 1/4 Cup | Mustard |
| 2 Tbsp | Lemon Juice |
| 1/2 Tsp | Thyme |
| 1/2 Tsp | Pepper |
| 1/4 Tsp | Celery Salt |
| 1 Tbsp | Cornstarch |
| 1 Pkg | Egg Noodles, medium, cooked |
1) Heat oil in skillet; saute meat with onion and garlic until golden brown.
2) Add mustard, lemon juice, thyme, pepper and salt.
3) Boil and simmer for a half hour.
4) Dissolve cornstarch with 1 tbsp water; add into mixture until thick.
5) Pour over noodles.
2) Add mustard, lemon juice, thyme, pepper and salt.
3) Boil and simmer for a half hour.
4) Dissolve cornstarch with 1 tbsp water; add into mixture until thick.
5) Pour over noodles.
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