– 5 slices bacon, diced – 2 large onions, diced – ¼ cup Hungarian paprika – 1 ½ teaspoons garlic powder – ¼ teaspoon ground black pepper – 5 pounds boneless pork chops, trimmed – 1 large yellow bell pepper, seeded and diced – 2 (14 ounce) cans diced tomatoes, with liquid – ⅔ cup beef broth – 2 cups reduced-fat sour cream – 2 (6 ounce) packages wide egg noodle
In a big, deep skillet, fry bacon evenly for 10 minutes over medium-high heat. Save drain drips. Add onions to bacon and fry until transparent. Remove skillet from heat and add paprika, garlic powder, and pepper into bacon. Place ingredients in a large stockpot.