10 ounces dried egg noodles
1 pound lean ground beef
2 cans (10.75 ounces, each) condensed cream of mushroom soup
1 (15 ounces) jar Lay’s French Onion Dip
1 cup 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 cooked egg noodles into the 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!
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