1	tablespoon olive oil

12	ounces (360 g) pork tenderloin, cut into 1/2-inch cubes

2	medium onions, chopped

2	large garlic cloves, minced

2	tablespoons (18 g) unbleached all-purpose flour

2	tablespoons (30 ml) hot paprika

1	teaspoon (5 ml) caraway seeds

1	cup (240 ml) dry white wine

2	tablespoons (28 g) tomato paste

1	medium green bell pepper, seeded and chopped

1	medium thin-skinned potato, peeled and cut into 1/2-inch cubes

2	large plum tomatoes, chopped

6	cups (1.4 l) 98% fat-free, no-salt-added canned chicken broth

salt (optional) and freshly ground pepper to taste

4	ounces (120 g) dried wide yolk-free egg noodles

1/4	cup (58 g) fat-free sour cream for garnish (optional)

1. In a large soup pot, heat oil over medium heat. Add pork tenderloin (in batches if necessary) and brown on all sides. Using a slotted spoon transfer pork to a dish and set aside. Add onions and garlic to pot and sauté over medium-low heat, stirring occasionally, until onions are golden, about 6 minutes.
2. Stir in the flour, paprika, and caraway seeds. Cook, stirring, for 2 minutes. Stir in wine and bring the mixture to a boil. Add tomato paste, bell pepper, potato, tomatoes, and chicken broth. Return pork to the pot and stir to blend. Reduce heat and simmer, partially covered, until pork is tender, about 1 hour. Season with salt (if using) and pepper to taste.
3. Meanwhile cook noodles according to package directions until al dente or what?. Drain and divide between 4 shallow soup bowls. Top with hot soup. If desired, garnish each serving with a dollop of sour cream.