In a large, non-stick frying pan over medium heat, cook the ground pork until no longer pink, breaking up with a spoon or heat-proof spatula. Transfer the cooked pork to a clean bowl.
To the same pan, melt three tablespoons of the butter and add the sliced mushrooms. Cook until the liquid is mostly evaporated and the mushrooms are lightly browned.
Add the apples to the skillet and cook for a few minutes, until the apples are starting to soften.
Add the wine, bring to a simmer and cook for a minute or two, so the alcohol cooks off.
Add the cooked pork back to the pan, season with the onion flakes, one teaspoon of salt and 1/2 teaspoon of pepper. Cook for a few minutes, stirring often.
Reduce the heat to low and stir in 1/2 cup of the sour cream and 1 tablespoon of chives. Turn off the heat.
Meanwhile, boil a large pot of salted water and cook the noodles according to the package directions.
Drain the noodles and return them to the pot. Stir in the remaining 3 tablespoons of butter, 1/2 cup of sour cream, 1 tablespoon of chives and 1/2 teaspoon of salt. Stir until the butter is melted and the sour cream is blended into the noodles.
Stir the cooked pork mixture into the noodles and serve.