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

In a large pot, bring salted water to a rolling boil. Add the dried egg noodles and cook until al dente, about 7 to 9 minutes. Drain and set aside.

In a large skillet over medium-high heat, brown the lean ground beef, crumbling it until fully cooked, about 8 to 10 minutes. Season with salt and pepper, drain excess grease.

Combine the cooked ground beef with the condensed cream of mushroom soup and French onion dip in the skillet, stirring until evenly mixed.

Fold the cooled, drained noodles into the beef mixture using a spatula until well combined.

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

Sprinkle the French's Fried Onions over the casserole.

Bake uncovered in the oven for 20 minutes, until heated through and the onions are golden.

Let the casserole cool for a few minutes before serving warm.