4 pork chops, 1/2 inch thick
1 tsp. salt
1 tsp. dry mustard
1 (10 3/4 oz.) can cream of chicken soup
2 1/2 to 3 c. hot cooked noodles
1 c. water
1 tbsp. onion, chopped

Sprinkle chops with salt and dry mustard; brown. Put noodles in one quart casserole. Top with pork chops. Pour soup, water, onion in skillet. Stir and heat, then pour over pork chops. Cover and bake at 350 degrees for one hour. Makes four servings.