1 sm. pork tenderloin, sliced in 1/2" thick slices
1 egg, slightly beaten
1 tbsp. water
3/4-1 c. finely crushed Ritz cracker crumbs
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. fresh minced parsley
1/8 tsp. salt
1/8 tsp. cracked pepper
5 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
1/4 c. dry sherry
8 oz. med. egg noodles or fettucini, cooked

About 6 to 9 slices.

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 and parsley; pour over pork. Bake, covered for 1 hour. Serve tenderloin and creme sauce over noodles or fettucini. Sprinkle with parsley. Serves 4 to 6.

NOTE: Can be prepared early in the day and baked when ready to serve.