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 160°, 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.