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1
Bring a large pot of water to a boil; add a generous amount of salt.
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2
Cook noodles until tender according to package instructions; drain, and return to pot.
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3
Stir in butter; cover to keep warm.
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4
Meanwhile, in a shallow dish, combine pork with 1 tablespoon paprika; season with salt and pepper, and toss to coat.
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5
In a large skillet, heat 1 tablespoon oil over medium-high; cook pork, turning occasionally, until lightly browned on all sides, 3 to 5 minutes.
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6
Transfer pork to a plate.
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7
Reduce heat to medium.
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8
Add remaining tablespoon oil and the onion to skillet; cook, stirring frequently, until onion is soft, 4 to 5 minutes.
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9
Add pork, remaining tablespoon paprika, tomatoes with their juice, and the water; bring to a boil.
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10
Reduce to a simmer; cook, breaking up tomatoes with a spoon, until sauce is slightly thickened, 2 to 4 minutes.
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11
Remove from heat, and stir in sour cream; season with salt and pepper.
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12
Serve pork mixture over noodles, and garnish with parsley, if desired.
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13
Paprika, made by grinding dried sweet red peppers, is used in many cuisines around the world.
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14
It comes in a variety of flavors, ranging from sweet to spicy, and can vary in color from bright orange to deep red.
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15
Hungarian paprika is renowned for its bright color and pronounced flavor.
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16
It is available in sweet and hot varieties.
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17
Spanish paprika (pimenton) is made from peppers that are dried over fire, so both the sweet (dulce) and spicy (picante) versions have a distinctive smoky quality.
