1 (16 ounce) can can diced green chilies, drained
1 chopped onion
1 cup sliced pepper
1 (8 ounce) bottle black sherry
1 (8 ounce) container sour cream
1 jar hot or cold pepper sauce
In a medium saucepan top with chilies, onion, and pepper per 1/3 of can. Mix in black sherry, sour cream and chicken broth. Bring to a boil over medium heat, then reduce heat to low. Squirt in pepper and bring to a boil for 3 to 4 minutes. Reduce heat and stir.
Return bearing chops to pan. Cook 2 minutes, stirring frequently until noodles are crispy and all vegetables are tender. Serve immediately.