Hungarian Goulash

This light version of goulash includes diced pork tenderloin, which is stewed in a mixture of tomatoes, onions, beer and spices and served with egg noodles. Hungarian waxy chili pepper gives the stew a special flavor.
Put the garlic in a small bowl; mash with the back of a spoon until a paste forms. Add 1/4 teaspoon salt, cumin and 1/8 teaspoon black pepper.Preheat a large roasting pan over high heat. Brush the mold with cooking spray. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss to combine. Add the pork to the skillet; saute for 6 minutes, until lightly browned on all sides. Remove the pork from the pan.Reduce the heat to medium-high; return the pan to the heat. Add the onion and bacon; simmer for 7 minutes or until the bacon is tender, stirring frequently. Add garlic mixture; cook for 1 minute, stirring constantly. Add 1 1/2 cups water, tomatoes, paprika, and beer; bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Add the red pepper and chili; simmer for 15 minutes. Add the pork to the pan; simmer for 15 minutes, stirring occasionally. Combine the remaining 1/4 cup water and flour in a small bowl; whisk to combine. Combine the flour mixture and remaining 1/2 teaspoon salt with the pork mixture. Bring to a boil; cook for 1 minute, stirring constantly.Cook the noodles according to the directions on the package, without adding salt or fat. Combine the noodles and butter in a medium bowl, stirring until the butter melts. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Pour about 2 teaspoons of sour cream over each serving. Garnish with parsley if desired.