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In a large skillet (I used a 12-inch) over medium-high heat, melt butter.
Once melted, add onions and saute for 25-30 minutes. Stir occasionally until the onions are very tender and caramel color.
Add the ground beef, onion soup mix, salt, and pepper. Stir to break the beef into smaller pieces. Cook until no longer pink, 5-7 minutes. (Remove any excess grease.)
Add the beef broth and French onion soup.
Add in the egg noodles, pressing them under the liquid to ensure the noodles are completely submerged. Bring the mixture to a boil.
Once boiling, cover and reduce the heat to medium-low. Simmer for 10- 12 minutes, or until the noodles are tender.
Remove the skillet from the heat. Top with crispy fried onions. Serve.