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

Boil a large pot of salted water and cook the dried egg noodles according to package directions until al dente, about 6-8 minutes. Drain and set aside.

In a skillet, brown the lean ground beef over medium-high heat, crumbling it while cooking. Season with salt and pepper, then drain excess grease.

Add the condensed cream of mushroom soup and the Lay’s French Onion dip to the browned beef, stir until well combined.

Gently fold in the cooked egg noodles until fully coated in the creamy sauce.

Transfer the noodle and beef mixture into the prepared baking pan, spreading evenly, and sprinkle with French's fried onions on top.

Bake uncovered for 20 minutes until bubbling and the onions are golden brown.

Let cool for a few minutes, garnish with parsley if desired, and serve warm.