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

In a large pot, bring water to a boil and add the dried egg noodles. Cook according to the package directions until al dente, typically around 5–7 minutes. Drain and set aside.

In a large skillet over medium-high heat, add the lean ground beef, cooking and breaking it apart until fully browned, about 6–8 minutes. Season with salt and pepper and drain excess grease.

Reduce heat to medium and stir in the condensed cream of mushroom soup and Lay's French Onion Dip, mixing until well combined.

Fold the drained egg noodles into the beef mixture in the skillet, ensuring every noodle is evenly coated.

Pour the noodle and beef mixture into the prepared baking pan and sprinkle French’s Fried Onions on top.

Bake uncovered in the preheated oven for about 20 minutes, until heated through and bubbly.

Let cool for a few minutes, serve warm, optionally garnished with freshly chopped parsley.