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

Cook the dried egg noodles according to package instructions until just al dente, about 7-9 minutes, then drain.

In a skillet over medium-high heat, add the lean ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes. Drain excess fat.

Reduce heat to medium, stir in cream of mushroom soup and Lay's French Onion Dip, and cook for 2-3 minutes until well mixed.

Fold in the cooked egg noodles until they are well-coated with the beef and sauce mixture.

Transfer the mixture to the prepared baking pan, spreading it evenly.

Sprinkle French's Fried Onions over the top of the casserole.

Bake uncovered for about 20 minutes, until bubbly and golden brown.

Let the casserole cool for a few minutes before serving.