NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 cup sliced cremini mushrooms

0.5 cup diced yellow onion

1 clove minced garlic

0.5 cup cooked egg noodles

0.25 cup plain nonfat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp extra virgin olive oil

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Worcestershire sauce

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Boil water and cook the egg noodles according to package instructions; drain and set aside.

• 2

  In a large skillet, heat the extra virgin olive oil over medium-high heat.

• 3

  Add the ground beef to the skillet, searing until browned while breaking it into small crumbles with a spatula.

• 4

  Toss in the sliced mushrooms and diced onions, sautéing for 5-7 minutes until the mushrooms are golden and the onions are translucent.

• 5

  Stir in the minced garlic and dried thyme, cooking for 60 seconds until the aroma fills the kitchen.

• 6

  Pour in the beef broth and Worcestershire sauce, using a wooden spoon to deglaze the pan and scrape up any browned bits.

• 7

  Reduce the heat to low, then fold in the Greek yogurt, sea salt, and black pepper until the sauce is smooth and creamy.

• 8

  Add the cooked egg noodles to the skillet, tossing gently to ensure every strand is coated in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.