NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground beef

0.25 cup egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 tsp extra virgin olive oil

0.33 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the ground beef to the skillet, browning it thoroughly while breaking it into small crumbles with a spatula.

• 3

  Stir in the diced yellow onion and sliced cremini mushrooms, cooking for 5-6 minutes until the vegetables are soft and the mushrooms have released their moisture.

• 4

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

• 5

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

• 6

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy, ensuring the mixture does not reach a boil to prevent curdling.

• 7

  Gently fold the cooked egg noodles into the sauce, tossing until every noodle is well-coated and heated through.

• 8

  Garnish the dish with chopped fresh parsley and serve immediately.