Preheat the oven to 350°F (175°C). Grease a 9x13 or similar baking dish and set aside.

Cook the egg noodles according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–6 minutes, stirring occasionally, until softened and translucent.

Add ground beef to the skillet, break it up, and cook until browned and no pink remains, about 6–8 minutes. Season with salt and pepper, and drain excess fat if there’s a lot.

Remove the skillet from heat and stir in the French onion dip until the meat is evenly coated. Fold in the cooked noodles gently until well mixed.

Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle shredded cheese over the top.

Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbling.

Let the casserole rest for 5–10 minutes before serving so it firms up slightly.