10-12 ounces egg noodles
1 pound lean ground beef
2 cans 10.75 ounces each cream of mushroom soup
1 jar 15 ounce Lay’s French Onion dip
1- 2 cups French’s fried onions
Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
Cook egg noodles in a large pot of water, according to package directions. Drain.
Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!