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

If your family isn’t wild about mushrooms, you can swap one or both cans of cream of mushroom soup for cream of chicken or cream of celery soup while still keeping the ingredient count simple and the texture creamy.
For picky eaters, you can cut the pork into boneless chops or even thick slices before baking so they get smaller, easier-to-handle pieces. If you like a little extra flavor without complicating things, sprinkle a bit of garlic powder, onion powder, or paprika over the pork chops before baking.

To stretch the meal for a bigger family, use 6 thinner pork chops and slightly increase the noodles to a full 16 oz bag, then add an extra 1/2 cup of milk so everything stays saucy. For a slightly lighter version, use reduced-fat condensed soup and 2% milk; just know the sauce may be a touch less rich.

Food safety tips: Always thaw pork chops completely in the refrigerator, never on the counter. Pat them dry before baking to help them cook evenly. Use a food thermometer to confirm the pork reaches at least 145°F (63°C) in the thickest part, then let it rest a few minutes before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat until steaming hot before eating. Because this is a creamy casserole, avoid leaving it out at room temperature for long periods during potlucks; keep it warm in a low oven or covered and chilled until serving.