1 package (17 ounces) ready-to-serve pork roast in gravy
2 cups cooked egg noodles
2 tablespoons minced fresh parsley
1/4 teaspoon pepper
In a large skillet, saute mushrooms and carrots in butter for 5 minutes or until mushrooms are tender. Cut pork roast into small pieces; add pork and gravy to the skillet. Stir in the noodles, parsley and pepper. Cook for 5 minutes or until heated through.