Preheat your oven to 350°F (175°C).

Lightly grease a metal 9x13-inch baking pan with cooking spray or a thin swipe of oil for easier cleanup.

Spread the dry thick egg noodles evenly over the bottom of the metal baking pan.

In a medium bowl, whisk together the condensed cream of mushroom soup and the chicken broth until fairly smooth.

Pour the soup and broth mixture evenly over the dry noodles, using a spoon to nudge the noodles so they’re mostly coated.

Pat the pork chops dry with paper towels and season lightly with salt and pepper.

Place the pork chops in a single layer over the sauced dry noodles in the baking pan.

Cover the pan tightly with aluminum foil.

Bake in the preheated oven for 45 minutes.

Remove the foil and check that the noodles are softening and the liquid is bubbling around the edges.

Return the uncovered pan to the oven and bake for another 15–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the noodles are tender.

Let the pan rest for 5–10 minutes before serving.