Pork Chops With Creamy Mustard Noodles

• 6 cups uncooked egg noodles
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 4 boneless pork loin chops (6 ounces each)
• 1 tablespoon olive oil
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1/2 cup water
• 2/3 cup whipped cream cheese
• 2 tablespoons butter
• 1 tablespoon spicy brown mustard
• 1 tablespoon yellow mustard
• Minced fresh parsley

1. Cook noodles according to package directions.
2. Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160u0b0, turning once. Remove chops and keep warm.
3. Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

egg noodles, salt, pepper, garlic, thyme, oregano, pork loin chops, olive oil, condensed beef broth, water, whipped cream cheese, butter, brown mustard, yellow mustard, fresh parsley

Taken from www.tasteofhome.com/recipes/pork-chops-with-creamy-mustard-noodles/ (may not work)