Heat the oven to 350°F and coat a 9x13-inch baking pan with nonstick spray. The pan should have an even, light coating to help the creamy filling release.

Boil the egg noodles in a large pot of water following the package directions, then drain them. They should be tender but still hold their shape when stirred.

While the noodles cook, crumble the ground beef into a large skillet over medium-high heat and cook it through; season with salt and pepper, then drain the grease. The beef should have no pink remaining and no pool of fat in the skillet.

Stir both cans of soup and the French onion dip into the beef, then gently fold in the drained noodles. The sauce should coat the noodles evenly without breaking them apart.

Spread the mixture in the prepared pan and scatter the fried onions across the surface. An even layer gives each serving some crunch.

Bake the casserole uncovered for 20 minutes, or until heated through, and serve it warm with parsley if desired. Look for bubbles around the edges and a golden onion topping.