1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
1/2 cup (125 mL) water
1/2 cup (125 mL) low fat (1%) milk
2 tsp (10 mL) each grainy mustard and Dijon-style mustard
3 cups (750 mL) sliced cremini mushrooms
4 tsp (20 mL) chopped fresh tarragon leaves
4 cups (1 L) no-yolk egg noodles
YIELD 4 servings
Brush pork with half of the oil; sprinkle all over with pepper and salt. In heavy ovenproof skillet heat remaining oil over medium-high heat; brown pork. Transfer to 425°F (220°C) oven; cook until juices run clear when pork is pierced and just a hint of pink remains inside,about 15 minutes.
Meanwhile,in saucepan,whisk together soup,milk,water,grainy mustard and Dijon mustard over medium heat. Add mushrooms; simmer until thickened,about 5 minutes. Stir in tarragon; cook for 1 minute.
To serve,pour sauce over noodles; slice pork and arrange on top.