Cook noodles in Dutch oven or large saucepan as directed on package. Drain; return to Dutch oven and cover to keep warm.
Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle pork strips with salt and pepper. Add pork and onions to skillet; cook 5 to 7 minutes or until pork is browned, stirring frequently.
Add frozen vegetables, contents of pineapple pouch and frozen sauce from packet; mix well. Cover; cook an additional 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently.
Add cooked noodles; toss gently to coat. Cook and stir 2 to 3 minutes or until thoroughly heated. Serve topped with chow mein noodles.