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Pork and Mushrooms with Noodles in Cajun Cream Sauce

1 2-pound pork tenderloin (cut in 3/4-inch cubes)
2 tablespoons vegetable oil
4 tablespoons peeled and minced yellow onion
1 to 2 tablespoons Cajun seasoning (to taste)
2 cups fresh cremini mushroom slices
2 to 4 cups milk (or half-and-half)
1 tablespoon of cornstarch per cup of milk (dissolved
in some of the milk)
1 1-pound package egg noodles (cooked)

Brown the pork cubes on all sides in the vegetable oil in a large
skillet over medium-high heat, and then add the onion and cook
it until it starts to brown. Add the milk, mushrooms, Cajun
seasoning and cornstarch mixture, and then cook the pork
mixture for 10 to 12 minutes, until the sauce thickens and the
mushrooms are tender.

Meanwhile, cook the egg noodles according to the package
directions, and then drain them and transfer the noodles to a
large serving bowl. Transfer the pork, mushrooms and sauce
to the serving bowl, toss the ingredients to thoroughly combine
them, and then serve immediately. Serves 6 to 8.