Do that, mix thoroughly (adding cream [that’s right, real, heavy cream] as needed to make "flowable"), and set aside. Slice a piece of pork loin (or large tenderloin) into 1/4"-3/8" pieces and brown them. Spread the noodle mixture in a (9 x 13?) baking dish. Now push the pork slices into the noodles at an angle, leaving about 1/3 showing and bake at about 400� until the noodles show a few crispy edges. Good stuff–and stolen right out my memory of a ’60s cookbook, the looseleaf one with red plaid covers. Don’t remember more than that.