Porky-Mushy Noodles
A recipe from the Sneaky Kitchen
8-oz. package medium egg noodles  
salt
3 Tablespoons olive oil, divided 
1 large onion, chopped
1/4 green pepper, diced
1/4 red bell pepper, diced
8-oz. package mushrooms, cleaned
2 garlic cloves, minced
1/2 to 1 cup cooked, leftover lean pork or ham, cut into small cubes 
1/4 teaspoon oregano
1/2 teaspoon black pepper
1 can condensed cream of mushroom soup 
3/4 cup milk
1 cup frozen green peas

Cook egg noodles in salted water as per pkg. instructions, adding 1 Tbsp. of olive oil to water. When done, drain & set aside. Cook peas by to pkg directions.  Don't overcook; leave bright green.

Heat 2 Tbsp. olive oil in a lg. skillet or Dutch oven, preferably non-stick. Add onion & bell peppers. Sauté, stirring often, until onion is soft. While onion is cooking, slice the mushrooms thinly.    

Add mushrooms & garlic, sautéing 1 - 3 min. until mushrooms turn dark. Add cubed meat; sauté until hot. Add seasonings & mushroom soup. Stir gently until mixed. Little by little, stir in milk. When combined, add noodles & green peas. Mix. Simmer low heat for about 5 min. to allow flavors to meld.