Chop parsley, finely chop shallot.   Slice pork if it isn't already cut into medallions.

Preheat large skillet medium-high.  Add salt, pepper and 1/4 cup of the cornstarch to a zip lock bag.  Add pork, toss to coat. Place pork into preheated skillet, cook 2-3 minutes on each side, or until cooked through.  Remove from pan.  Begin to make noodles according to package directions.

In skillet, add shallots and mushrooms, cook on medium-low for 2-3 minutes, until browned. Pour in 1/2 cup broth, cook 2-3 minutes, begin reducing. Stir remaining stock and tomatoes into mushrooms, bring to simmer.  Stir in 2 tablespoons corn starch, cook 2-3 minutes, until it thickens.

Reduce heat to low, place pork back into skillet simmer 3-4 minutes, or until pork is 145 degrees with a meat thermometer.

Stir together noodles, spinach, melted butter and tomato mixture. Serve sprinkled with parsley.  (My kids wanted the spinach separately.  You choose)