Pork-Sauerkraut Casserole

1 large can sauerkraut, drained
1 (2 pound) pork tenderloin
2 cans cream of mushroom soup
1 1/2 cups water
1 1/2 envelopes onion soup mix
1 package egg noodles

Cook noodles; drain. Brown the meat, remove meat from pan, pour soup and water into pork drippings. Mix sauerkraut with noodles, add meat then liquid. Bake at 325 degrees F for 45 to 60 minutes or until the meat is tender.