NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup whole wheat egg noodles

0.25 cup beef broth

0.25 cup Greek yogurt

1 tsp dijon mustard

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat egg noodles according to package directions until tender.

• 2

  While the noodles cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the lean ground beef to the skillet, breaking it into small pieces with a spatula, and cook until completely browned.

• 4

  Stir in the sliced cremini mushrooms and diced yellow onion, sautéing for 5-6 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

  Add the minced garlic, sea salt, and black pepper, cooking for an additional 60 seconds until the garlic is fragrant.

• 6

  Pour in the beef broth and whisk in the Dijon mustard, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and let the sauce simmer gently for 3 minutes to allow the flavors to meld.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth, creamy, and fully incorporated.

• 9

  Drain the cooked noodles and add them directly into the skillet, tossing gently to ensure every noodle is coated in the mushroom beef sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.