1 lb. boneless pork, cut into 3/4 inch cubes
1 tbsp. cooking oil
1 lg. onion, sliced and separated into rings
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 tsp. instant chicken bouillon granules
1 tsp. dried thyme, crushed
1 (3 oz.) can sliced mushrooms, drained
1/4 c. sliced pitted ripe olives (optional)
2 tbsp. snipped parsley
1 tbsp. all-purpose flour
2 c. hot cooked noodles

In a large skillet brown half of the pork in hot oil. Brown remaining pork with onion rings and garlic. Return all pork to skillet. Stir in undrained tomatoes, bouillon granules, thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes or until tender.

Skim fat, if necessary. Stir in mushrooms, olives, if desired, and parsley. Combine flour and 1/4 cup cold water; stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles. Serves 4.