4-6 pork chops
1 tbsp. oil
1 med. onion, chopped
3 cans cream of chicken soup
1 1/2 cans water
French's yellow mustard
1 lb. egg noodles

Saute pork chops in oil on one side only. Remove chops from pan and spread uncooked side with mustard. In pan drippings, add onion, soup and water. Simmer until thoroughly mixed.

Spread cooked and drained noodles in 9x13 pan. Place pork chops over noodles - uncooked side up. Pour soup mixture over chops and noodles. Bake covered 1 - 1 1/2 hours. Bake uncovered 15 additional minutes.