1 lb lean (at least 80%) ground beef
1 1/2 teaspoons Montreal steak seasoning
1 cup dry white wine
3 tablespoons butter
3 medium onions, sliced (3 cups)
3 tablespoons Gold Medal™ all-purpose flour
3 cups Progresso™ beef flavored broth
1 cup shredded Swiss cheese (12 oz)
2/3 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time. Meanwhile, in 12-inch nonstick skillet, cook beef and steak seasoning over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is browned; drain. Add wine; cook 6 to 8 minutes or until most of liquid has evaporated. Transfer to large bowl. Add 3 tablespoons butter to skillet; heat over medium-high heat. Stir in onions to coat with butter. Cook 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium; cook 15 to 20 minutes longer, stirring well every few minutes, until onions are deep golden brown. Reserve 1/2 cup of the onions. Sprinkle flour over remaining onions in skillet; cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Add onion mixture to beef mixture along with cooked pasta. Stir to combine. Add half of the pasta mixture to baking dish. Sprinkle 1 1/2 cups of the cheese over top. Add remaining pasta mixture and cheese. Scatter reserved onions over cheese. In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over pasta mixture. Bake 20 to 25 minutes or until top is brown and edges are bubbly.