Creamy Pork and Egg Noodles

By Leite's Culinaria

Ingredients

1 tablespoon mild vegetable oil
1 pound ground pork
8 ounces cremini or white mushrooms (trimmed and sliced thin)
1/2 teaspoon table salt (plus more if needed)
4 cups canned chicken broth or homemade chicken stock
8 ounces (4 cups) wide egg noodles
1 package (5.2 ounce) Boursin Garlic & Fine Herbs cheese (crumbled )
Freshly ground black pepper

Prep Time10mins
Cook Time25mins
Servings4

Instructions

In a Dutch oven over medium-high heat, warm the oil until just smoking. Add pork, mushrooms, and salt and cook until liquid has evaporated and pork is beginning to brown, 10 to 15 minutes.

Stir in broth, and use a wooden spoon to scrape up any browned bits and bring to a simmer. Stir in noodles, cover, and cook, stirring occasionally, until noodles are just tender, about 10 minutes.

Remove from the heat, stir in Boursin cheese until well combined, then let sit until slightly thickened, 5 to 10 minutes. Stir to recombine, season with salt and pepper to taste, and serve.