NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.5 cup dry whole wheat egg noodles

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.5 cup low-sodium beef broth

1 tsp Dijon mustard

0.5 tsp Worcestershire sauce

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the dry whole wheat egg noodles according to package directions until al dente; drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.

• 4

  Stir in the diced onions and sliced mushrooms, cooking for 5-6 minutes until the vegetables are softened and the mushrooms are golden brown.

• 5

  Add the minced garlic, sea salt, black pepper, and smoked paprika, sautéing for 1 minute until fragrant.

• 6

  Pour in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

• 7

  Reduce heat to low and let the liquid simmer for 3-4 minutes until slightly reduced.

• 8

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

• 9

  Toss the cooked noodles into the skillet, coating them thoroughly in the mushroom and beef sauce.

• 10

  Garnish with fresh parsley and serve immediately.