In a large pot of boiling salted water, cook noodles according to package directions. Drain well and set aside.
In a large nonstick skillet, melt butter over medium high heat, add pork and sprinkle with salt and pepper.
Cook, stirring for 5 minutes or until browned and hint of pink remains; remove to a plate.
Return skillet to medium high heat and cook onion, mushrooms, garlic, chili powder and cumin for 6 minutes or until liquid from mushrooms evaporates.
Return pork to skillet and cook for 5 minutes.
Add barbecue sauce and sour cream; stir to combine.
Add noodles and stir to coat well. Pour into casserole dish.
Preheat oven to 400°F (200°C).
Topping: In a small bowl, combine breadcrumbs, parsley and butter. Sprinkle over pasta dish.
Bake for 15 minutes or until hot and topping is golden.