1 (12-ounce) bag of noodles
4 pork chops
2 tablespoons vegetable shortening
2 tablespoons prepared mustard
1 onion, chopped
1/2 cup water
1 (10 3/4-ounce) can condensed cream of chicken soup
Cook noodles according to package directions. Spread in a large, well-greased casserole dish.
Cook pork chops in shortening until brown on one side only. Spread the prepared mustard on unbrowned side of pork chops and place on top of the noodles.
Add the onion, water and soup to pan drippings, and simmer until bubbly. Pour over pork chops.
Cover casserole and bake for 30 minutes in a 350*F (175*C) oven, uncover and cook for an additional 30 minutes.
Serves 4.