NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean ground beef (93%)

1.5 oz Dry egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Plain Greek yogurt

0.5 cup Low-sodium beef broth

1 tsp Dijon mustard

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the ground beef and diced onions, breaking the meat apart with a spatula.

• 3

  Season the beef with sea salt and black pepper, cooking until the meat is browned and the onions are translucent.

• 4

  Add the sliced cremini mushrooms and minced garlic to the skillet, sautéing for 5 minutes until the mushrooms have softened and released their moisture.

• 5

  Whisk the Dijon mustard into the beef broth and pour the mixture into the skillet, scraping the bottom to release any browned bits.

• 6

  Lower the heat to a simmer and let the liquid reduce by half, about 3 to 4 minutes.

• 7

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

• 8

  Add the cooked egg noodles to the skillet and toss gently to coat every strand in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.