My great aunt shared this 4 ingredient vintage classic with me years ago and the tender meat over creamy pasta is absolutely to die for

Preheat your oven to 350°F (175°C). Set a rack in the center of the oven. Lightly grease a 9×13-inch foil pan or line it with heavy-duty aluminum foil for easy cleanup.
Bring a large pot of salted water to a boil. Add the egg noodles and cook for about 2 minutes less than the package directions for al dente. You want them just barely tender since they’ll continue cooking in the oven. Drain well.

In a large bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and creamy. This is your simple sauce base.
Add the drained egg noodles to the bowl with the soup mixture. Gently toss until all the noodles are well coated in the creamy sauce.
Pour the creamy noodle mixture into the prepared foil pan and spread it out into an even layer, making sure the noodles are mostly submerged in sauce so they don’t dry out.

Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper if you like (optional, but it brings out the flavor). Lay the pork chops in a single layer directly on top of the noodles, spacing them evenly so each serving gets a chop.
Cover the foil pan tightly with aluminum foil, crimping the edges so steam stays inside. This helps the pork chops turn out tender and keeps the noodles creamy.

Bake the covered casserole in the preheated oven for 45 minutes. Then carefully remove the foil (watch for hot steam) and return the pan to the oven, uncovered.
Continue baking, uncovered, for another 15–20 minutes, or until the pork chops are cooked through and the noodles are bubbly around the edges. An instant-read thermometer inserted into the thickest part of a pork chop should read at least 145°F (63°C).

Once done, let the casserole rest on the counter for about 5–10 minutes. This short rest helps the sauce thicken slightly and makes it easier to lift out a pork chop with a generous scoop of creamy noodles underneath.
To serve, slide a sturdy spatula under each pork chop, scooping up plenty of the smothered noodles along with it. Serve hot, straight from the foil pan, just like my great aunt always did.
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