Trim fat from chops. Stir together sage, marjoram, pepper and salt. Rub on both sides of chops.

Spray large nonstick skillet with cooking spray; heat over medium heat. Place chops in skillet. Cook 5 minutes, turning once, or until chops are just barely pink. Remove chops from skillet; keep warm.

Add onion and garlic to skillet; cook and stir 2 minutes. Add mushrooms and broth. Bring to a boil. Reduce heat and simmer, covered, 3 to 4 minutes or until mushrooms are tender.

Whisk together sour cream, flour and mustard in medium bowl. Whisk in about 3 tablespoons broth from skillet. Stir sour cream mixture into skillet. Cook, stirring constantly, until mixture comes to a boil. Serve over pork chops and noodles. Sprinkle with parsley, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 315; Calories from fat 29%; Total Fat 10g; Saturated Fat 3g; Protein 25g; Carbohydrates 30g; Cholesterol 67mg; Sodium 296mg; Dietary Fiber 2g.