Start by preheating your oven to 350°F. Use cooking spray to grease a 9x13-inch baking dish. In a large pot, bring lightly salted water to a boil and cook the egg noodles until they are tender but still firm, approximately 7-10 minutes, then drain thoroughly.

Melt the butter in a skillet over medium heat. Add the chopped onion, celery, carrots, and red bell pepper. Sauté until the vegetables start to soften, about 3 minutes. Add minced garlic, corn, and peas; cook for 2 more minutes.

In a large bowl, mix the cooked noodles, sautéed vegetables, cubed pork, condensed chicken soup, shredded cheddar cheese, sour cream, salt, and black pepper until everything is evenly combined.