Preparation

• Melt the butter in a large skillet over medium heat. Add the thinly sliced onions and cook for 25-30 minutes, stirring occasionally, until they're deeply browned and caramelized.
• Increase the heat to medium-high and add the ground beef directly to the caramelized onions. Break it up as it cooks for 5-7 minutes until no longer pink. Add the onion soup mix, salt, pepper, and garlic powder, stirring to combine.
• Pour the beef broth and french onion soup into the skillet with the cooked beef mixture, stirring well to combine. Bring the liquid to a boil.
• Add the egg pasta directly to the boiling broth and stir well. Return to a boil, then reduce heat to low, cover with a lid, and simmer for 10-12 minutes until the pasta is tender.
• Remove the skillet from heat and top the hot casserole generously with the fried onions. Let it rest for 1-2 minutes before serving.