Smothered Pork chops

This is a delicious meal. I really enjoy mushrooms, and I especially enjoy creamy noodle dishes, so this dish is a win-win for me. I got the original recipe from eatbetteramerica.com and altered it, and I'm pleased with the final product.

1 lb. thinly sliced boneless pork chops
1 teaspoon canola oil
1 cup chopped onion
8 oz. fresh mushrooms, sliced
1 10 3/4 oz. can of condensed cream of mushroom soup with roasted garlic
1 c water
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon ground thyme
1/2 teaspoon ground sage
1/2 teaspoon pepper
1/2 cup fat-free sour cream
8-12 oz. egg noodles, cooked

Cook chops in large skillet on medium high heat for 4 minutes on each side. Set aside.
Heat canola oil in pan and add onions and mushrooms. Stirring constantly, cook until onions start to get tender and mushrooms start to get lightly brown. Deglaze the pan with the water, being sure to get all the tasty 'bits' from the bottom. Add soup, soy sauce, sage, thyme, and pepper and stir well. Return chops to the pan, and bring to a boil, uncovered. Allow to simmer until pork chops are cooked through and the sauce has reduced. Add sour cream, mixing well. Serve mixture over egg noddles.