Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish. Set aside.

Cook the egg noodles according to the package directions, but drain them when they are al dente (still have a bite). Run cold water over the noodles, drain again, and set aside.

While the noodles cook, brown the ground beef. Heat a large skillet over low-medium heat. Add the ground beef and Worcestershire sauce. Cook until the beef is cooked through and no pink remains. Drain the excess grease, then return the beef to the skillet.

Add the French onion dip and cream of mushroom soup. Stir to combine. Bring the mixture to a simmer and cook for 2 to 3 minutes.

Combine the pasta and beef mixture, then transfer to the prepared casserole dish. Top with the shredded cheese.

Bake for 15 minutes. Remove the casserole from the oven and add the French fried onions. Return the casserole to the oven, and bake for an additional 5 to 10 minutes until the French fried onions are lightly browned.

Serve the casserole hot, and store the leftovers in the refrigerator for up to 3 days.