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

In a large pot, boil salted water and cook the dried egg noodles until al dente, about 6-8 minutes. Drain and set aside.

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

Reduce heat to medium and stir in the cream of mushroom soup and Lay's French onion dip until well combined.

Fold the drained egg noodles into the beef and cream mixture until evenly coated.

Pour the mixture into the prepared baking pan and spread evenly.

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

Bake uncovered for about 20 minutes or until heated through and bubbly.

Let it cool a few minutes before serving.