Recipe below, @retrospek . As for no egg noodles on the outer Cape, perhaps distribution issues? A couple of months ago, you couldn’t find spaghetti or lasagna in the local Market Basket or Wegmans, but Hannaford was well stocked. And cat food in cans was virtually non-existent in supermarkets, and Petco was hurting as well. (Still is depending on the day you go in and when they can have what seems to be fewer employees on the floor stocking the shelves).
Note…the recipe was originally a mostly oven recipe, but I’ve changed it to half oven/half stovetop for reasons noted below. You could easily do this exclusively on the stovetop, just requires a bit more watching to avoid scorching. Well, at least with my crappy electric coil stovetop, you do. 
(Thank goodness for my 30yo flame tamer!)
Pork, Sweet Potato & Apple Cider Stew
Serving Size: 6
3 Tbsp canola or vegetable oil – divided (more as needed)
1/3-1/2 cup flour
1 tsp salt
1 tsp freshly ground pepper
1 tsp dried thyme, more to taste
1/2 tsp dried sage, more to taste
2-3 lbs. boneless pork butt – trimmed and cut into large 1-1/2 to 2" chunks
4 large carrots – peeled and cut into 2" chunks
2 medium sweet potatoes – peeled and cut into 2" chunks
2 cups apple cider
1 cup chicken or pork stock
1-2 Tbsp cognac
1-2 Tbsp apple cider vinegar, more if you want more tang
1-2 bay leaves
minced parsley
Preheat oven to 350°F.
In a large Ziploc bag, combine flour, salt, pepper, thyme and sage. Add cubes of pork. Seal shut and shake well to coat the pieces of pork.
In a Dutch oven suitable for both stovetop and oven, heat sone of the canola or olive oil over medium high heat until shimmering. Add pork shoulder cubes in small batches, browning well on all sides. Remove browned pork to a bowl; add more oil to the Dutch oven and brown remaining pork. Remove all pork from Dutch oven.
Pour apple cider, chicken stock, cognac, and apple cider vinegar into Dutch oven and bring to a boil, stirring with a wooden spoon to loosen the fond on the bottom of the pan and blend it into the liquid. Turn off stove heat.
Return pork to the liquid, tuck bay leaf in under the meat, sprinkle half of any remaining flour mixture over top, and cover. Bake in the oven for 1 hour or so.
Remove from oven, and tuck in the large chunks of carrots and sweet potatoes, ensuring that the liquid mostly covers the meat and vegetables. Sprinkle the remaining flour mixture over top and bake for another hour, checking occasionally to stir and ensure vegetables are cooking and liquid is thickening. (If liquid remains too thin, remove the lid and stir occasionally. You can also add a flour slurry to thicken the liquid to a gravy at the end.)
Serve in individual bowls over egg noodles, sprinkled with minced parsley.
NOTE: you can also cook this exclusively on the stovetop, as the liquid has a tendency NOT to thicken in the oven, whereas a simmer on the stovetop with the lid ajar helps to release the steam and thicken the gravy.
P.S. Sweet potatoes get VERY soft, so the large chunks are necessary so they don’t melt into nothingness when you scoop everything out of the pot.
P.P.S. This is best with unpasteurized apple cider (only found in the autumn when cider comes out). What is sold in supermarkets is pasteurized and the flavor can be deadened with that process. But it still works for this recipe.
