Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with non-stick spray.

Bring a large pot of salted water to a boil and cook the dried egg noodles according to package directions, approximately 8 minutes. Drain and set aside.

In a large skillet over medium-high heat, brown the lean ground beef for 5-7 minutes, breaking it apart. Drain excess grease and season with salt and pepper.

Stir in the condensed cream of mushroom soup and French onion dip into the skillet with the beef and mix until well combined.

Gently fold the cooked egg noodles into the beef and cream mixture until evenly coated.

Transfer the mixture to the prepared baking pan and spread it evenly.

Sprinkle the French's fried onions evenly over the top of the casserole.

Bake uncovered in the preheated oven for 20 minutes until the top is golden brown and edges are bubbly.