Start salted water boiling for pasta on highest heat.
In a large skillet on medium-high heat, add one tablespoon butter and sauté onion until translucent.
Add mushrooms and sauté until soft.
Lightly sprinkle with salt and pepper. Remove from pan and set aside.
By now your water should be boiling, add egg noodles and cook according to package direction. Egg noodles only take 6 to 8 minutes to cook.
Back to the skillet. Cook the hamburger in the same pan, breaking it apart to cook quickly.
Add a small amount of salt and pepper. Go easy because the onion dip is very well seasoned. To speed cooking time; pop a lid on the pan for a couple of minutes. Drain excess fat and liquid.
Add the onion mushroom mixture and the frozen peas to the beef and stir to combine. Then turn the heat OFF. Let it cool slightly.
Next add one cup (half the tub) French onion dip and stir to combine. If it looks dry or skimpy, add more onion dip until it looks good to you.
Drain the egg noodles, add remaining butter and toss.
Place the noodles on a serving platter or individual plates and top with the stroganoff mixture. Top with a sprinkle of parsley.
Done!!!