Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with non-stick spray to prevent sticking.

Cook the egg noodles in a large pot of water according to the package instructions until al dente. Drain the noodles and set aside.

In a large skillet, cook and crumble the ground beef over medium-high heat until it is no longer pink, about 5-7 minutes. Season with salt and pepper to taste. Be sure to drain any excess grease after cooking to keep the casserole from becoming too oily.

Add both cans of cream of mushroom soup and the jar of French onion dip to the skillet with the cooked beef. Stir well to combine all the ingredients thoroughly. Gently fold in the cooked egg noodles until they are evenly coated with the sauce.

Transfer the hearty mixture to the prepared baking pan, spreading it out evenly. Sprinkle the fried onions evenly over the top for that perfect crunch.

Bake, uncovered, for 20 minutes or until the casserole is heated through and the top is golden brown.

Serve warm, garnished with freshly chopped parsley if desired. Enjoy this comforting dish with your loved ones!