Sprinkle pork with sage and oregano. In a 12-inch oven safe skillet, brown pork in 1 tablespoon of the butter over medium high heat, turning often. Remove pork from skillet. Add mushrooms, onions, and garlic to the skillet. Cook and stir until onion is tender. Stir in broth, bay leaf, and browned pork. Bring pork mixture to boiling. Remove from heat and cover. Place skillet in the oven and bake for 30 minutes. Stir in carrots; cover and bake for 20 minutes more or until carrots are crisp tender.
In a small saucepan melt remaining 3 tablespoons butter over medium low heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove skillet from oven. Return skillet to stove top; uncover. Stir in the flour mixture. Bring pork mixture to boiling over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 2 minutes or until mixture is slightly thickened. Remove and discard bay leaf. Serve stew over hot cooked noodles.
Notes
If preparing this recipe as "egg free," don't serve over egg noodles!