Noodles with Smoked Pork and Rosemary

Serves 4

1 pound Egg Noodles, uncooked
2 tsp. vegetable oil
1 medium onion, chopped
1 pound mushrooms, quartered
2 tbsp. flour
1 cup white wine
3 tbsp. Dijon mustard
1 cup low-sodium chicken broth
8 oz. smoked pork or lean cooked ham, cut into strips
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
Salt to taste
1/2 tsp. black pepper
Grated provolone (optional)

Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely.

Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat.

When noodles are done, drain. Immediately toss noodles with sauce. Top with grated provolone, if desired, and serve.