Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced pork tenderloin and sear until browned on all sides, about 5-6 minutes. Remove the pork from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add diced onions and bell peppers, cooking in the pork drippings until softened and onions are translucent, about 5 minutes. This will pick up the browned bits from the pork, adding depth to the flavor.

Stir in the piros arany paprika paste (or paprika) with the vegetables, cooking for 1-2 minutes to release the flavors.

Pour in the stock, scraping up any remaining browned bits from the bottom of the skillet. Return the seared pork to the skillet, reduce heat to low, cover, and let it simmer for about 15 minutes until the pork is tender.

Stir in the sour cream, blending it into the sauce until smooth and creamy. Let it simmer for an additional 5 minutes, adjusting salt and pepper to taste.

Serve the pork paprikash over the cooked egg noodles and garnish with chopped parsley.