Rub sliced meat with a mixture, of sage, salt, and pepper. In a deep skillet or sauté pan (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender. Drain off excess fat.

Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Cover and simmer for 20 to 25 minutes, or until meat is done. Remove meat from pan.

Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency.

Place pork on noodles and spoon gravy over all. Serves 6.