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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray so the noodles don’t stick.
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish. Give the dish a little shake so the noodles lie in a fairly even layer; this helps them cook more evenly.
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In a medium bowl, whisk together the condensed French onion soup and sour cream until smooth and well combined. The mixture will be fairly loose—that’s good, as it needs to soak into the noodles.
Pour the French onion soup and sour cream mixture evenly over the uncooked egg noodles in the casserole dish, making sure to cover as many noodles as you can. Use the back of a spoon to gently press the noodles down into the liquid so they start to submerge.
Sprinkle the shredded Swiss cheese evenly over the top of the sauced noodles. Don’t pack it down; just let it sit in a loose, even layer so it can melt and bubble.
Cover the casserole dish tightly with aluminum foil to trap the moisture. This is important so the noodles absorb the liquid and become tender instead of drying out.
Bake, covered, in the preheated oven for 35–40 minutes, until the noodles are tender when you poke a fork down into the center and the sauce is hot and bubbly.
Carefully remove the foil (watch for steam), then return the uncovered casserole to the oven and bake for an additional 10–15 minutes, or until the top is lightly golden and the cheese has melted into a creamy layer.
Remove the casserole from the oven and let it rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions.
Spoon the savory French onion noodles onto plates or into bowls, making sure each serving gets some of the creamy sauce from the bottom of the dish. Serve warm.
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