1 lb. pork tenderloin, sliced 1/4" slices (3 for our family)
1 c. chopped onion
2 tsp. paprika
1 tsp. instant chicken bouillon (1 cube)
1 tbsp. cornstarch
3/4 c. plain yogurt
1/4 c. snipped parsley (1 1/2 - 2 tbsp. dried)

Cook meat in oil over medium high heat, about 4 minutes. Return all meat to skillet. Add onion, 3/4 cup water, paprika, bouillon. Cover and simmer 15 minutes. Stir cornstarch into yogurt, stir some of pan juices into yogurt mixture. Return all to skillet; cook and stir until bubbly. Cook 1 to 2 minutes. Stir in parsley. Serve over spaetzle or egg noodles.