1 sm. pork tenderloin, sliced in 1/2 inch thick slices (approximately 6 to 9 slices)
1 egg, slightly beaten
1 tbsp. water
3/4 to 1 c. finely crushed Ritz cracker crumbs
1/8 tsp. salt
1/8 tsp. cracked pepper
5 tbsp. butter
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sour cream
1/4 c. dry sherry
1 (4 oz.) can sliced mushrooms
8 oz. med. egg noodles or fettuccine, cooked

Preheat oven to 325 degrees. Slightly flatten slices of pork tenderloin; set aside. Combine egg and water. Dip each slice of tenderloin in egg mixture and then in crumbs which have been mixed with salt and pepper. Melt butter in saute pan or skillet; brown tenderloin until golden. Drain slices and place in bottom of a 2 quart glass baking dish. Combine all remaining ingredients except noodles; pour over pork. Bake covered for 1 hour. Serve tenderloin and cream sauce over noodles or fettuccine. Serves 4 to 6.