Bring a large pot of water to a boil.
Add 1/4 inch of oil to the bottom of a large skillet. Heat over medium heat.
Place the flour in a shallow bowl, the eggs in a second shallow bowl, and the Panko in a third shallow bowl.
Slice the tenderloin into 1 inch thick slices. Place each slice between two pieces of plastic wrap and use a mallet to pound to 1/4 inch thick.
Dredge the meat in the flour, then egg, then Panko to coat each side.
When the water is boiling, add the egg noodles and cook until al dente. Drain and set aside.
Fry the meat in two batches until golden brown and cooked through, about 5 minutes per side. Drain on a paper towel lined plate.
Drain the grease from the frying pan, but do not wipe it out. Return to medium heat and add the cream cheese, milk, and crumbled bacon. Stir until melted.
Stir the sauce into the egg noodles to coat.
Serve the pork with the egg noodles on the side.