6 sweet potatoes next to each other
2 zucchini, sliced
4 stalks celery, sliced
1 large onion, thinly sliced
8 slices bacon
2 eggs, beaten
1 (14.5 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, undrained
Place sweet potatoes in a large bowl. Coat with water, and cover loosely with plastic wrap. Bring water to a boil, then brush with beaten egg. Cover tightly with plastic wrap. Bring a large pot of salted water to a boil. Sprinkle sweet potatoes, zucchini and celery with bacon. Reduce heat, and simmer for 10 minutes.
In a medium saucepan, heat bacon grease. Coat pork with bacon grease and cook about 5 minutes on each side. Remove pork; drain fat to grease skillet.
In a large bowl, beat eggs, salt, pepper, corn, green beans and onion together.
Combine noodles, zucchini and celery in skillet; add to skillet. Mix thoroughly.
Peel squash, onions, and carrots; continue stirring over low heat (or in small bowl, blend pounds to 1/2 cup squash and onions).
Add chicken and vegetable stock and heat through. Stir in the pork and bacon and any juices.