Step 1

In a large, non-stick frying pan over medium heat, cook the ground pork until no longer pink, breaking up with a spoon or heat-proof spatula. Transfer the cooked pork to a clean bowl.

Step 2

To the same pan, melt three tablespoons of the butter and add the sliced mushrooms. Cook until the liquid is mostly evaporated and the mushrooms are lightly browned.

Step 3

Add the apples to the skillet and cook for a few minutes, until the apples are starting to soften.

Step 4

Add the wine, bring to a simmer and cook for a minute or two, so the alcohol cooks off.

Step 5

Add the cooked pork back to the pan, season with the onion flakes, one teaspoon of salt and 1/2 teaspoon of pepper. Cook for a few minutes, stirring often.

Step 6

Reduce the heat to low and stir in 1/2 cup of the sour cream and 1 tablespoon of chives. Turn off the heat.

Step 7

Meanwhile, boil a large pot of salted water and cook the noodles according to the package directions.

Step 8

Drain the noodles and return them to the pot. Stir in the remaining 3 tablespoons of butter, 1/2 cup of sour cream, 1 tablespoon of chives and 1/2 teaspoon of salt. Stir until the butter is melted and the sour cream is blended into the noodles.

Step 9

Stir the cooked pork mixture into the noodles and serve.