To a large zip-locking bag, add the meat and flour- shaking to coat.
Add the olive oil to a large pot set over medium heat. Sear the meat, stirring a few times, so that it's browned on all sides but not completely cooked through.
Add the broth, and stir to deglaze the pot. Stir in the veggies, and bring the whole pot to a rolling boil. Using a whisk, whisk in the stew seasoning packet until completely incorporated. Continue boiling the stew mixture for 5 full minutes, until it's cooked down a bit.
While the stew's boiling, cook the egg noodles until al dente, then drain. Stir the noodles into the stew.
Lightly grease a 9x13" baking dish with cooking spray. Pour the stew/noodle mixture into the baking dish and cover it tightly with foil.
Bake it at 350 degrees for 35 minutes. Remove the foil, sprinkle the crispy fried onions evenly out overtop the casserole, and return to the oven for an additional 5 minutes. Serve immediately, and enjoy!