Ingredients
- 10 oz. Egg noodles
- 1 pound lean floor red meat
- 2 cans (10.75 oz each) cream of mushroom soup
- 1 jar (15 ounce) Lay's French Onion dip
- 1 cup French's fried onions
- Preheat oven to 350 stages F. Spray a 9x13-inch baking pan with non-stick spray.
- Cook egg oodles in a massive pot of water, in step with package directions. Drain.
- Cook and fall apart ground beef in a massive skillet, over medium-excessive heat, until not crimson. Drain any grease.
- Add soups and French onion dip to red meat in skillet. Stir collectively to combine. Gently fold in cooked egg noodles to combination.Pour mixture into organized pan. Sprinkle fried onions frivolously over pinnacle.
- Bake for 25 to 30 minutes or until very well heated. Serve warm and experience!