1 1/2 lbs. boneless pork shoulder, cut into 1/2 x 2 inch strips
1 tbsp. flour
1 tbsp. cooking oil
1/2 c. chopped celery
1/2 c. chopped green pepper
1 clove garlic, put through press
1 tsp. salt
1 chicken bouillon cube
1 lb. can green beans and water
1/2 c. sour cream
3 qts. rapidly boiling water
1 tbsp. salt
8 oz. med. egg noodles
1/4 c. butter
1/2 tsp. sesame seeds
Paprika

Toss pork strips with flour. In large skillet, brown in hot oil. Spoon off excess oil. Add celery, green pepper, and garlic. Cook 3 minutes. Stir in 1 teaspoon salt and bouillon cube. Drain bean liquid into cup. Add water to make 1 cup. Add to pork mixture. Cover and simmer 45 minutes or until pork is tender. Stir in green beans and sour cream; heat to serving temperature. Meanwhile, to boiling water, add salt and noodles. Cook, uncovered, stirring occasionally until tender. Drain; toss noodles with butter. Serve the pork sauce over noodles. Sprinkle with paprika.