This hearty dish is a fantastic, rich mixture of mushrooms, pork, and onions. It’s guaranteed to fool the most devout canned cream soup fan. Add a quick vegetable, and you’ve got a full meal.

• 6 bone-in sirloin pork chops
• 1 TBS salt
• 1 tsp pepper
• 2 onions, sliced
• 1 8 ounce package button mushrooms, sliced
• 3 cups water + 3 TBS water
• 2 TBS corn starch
• 1 cup sour cream
• 12 ounces egg noodles, uncooked

Place pork chops in bottom of large slow cooker or crock pot. Scatter onions on top. Season with salt and pepper, and pour 3 cups of water over the top. Cook for 6 hours on low. Carefully remove pork chops.

In small bowl, mix together 3 TBS water and cornstarch. Quickly whisk into the slow cooker. Add sour cream. mushrooms, and egg noodles. Cook for an additional hour, stirring after 30 minutes, until noodles are tender. Place pork chops back on top of noodle, cover, heat on warm until pork chops are heated through.