NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean Ground Beef

1.5 cup Cremini Mushrooms

0.5 cup Yellow Onion

2 clove Garlic

0.5 tsp Extra Virgin Olive Oil

0.5 cup Beef Broth

0.25 cup Plain Greek Yogurt

1 tsp Dijon Mustard

0.25 cup Cooked Whole Wheat Egg Noodles

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tbsp Fresh Parsley

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the whole wheat egg noodles according to package directions, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula until browned.

• 3

  Season the beef with sea salt and black pepper, then remove it from the skillet and set aside on a plate.

• 4

  In the same skillet, add the sliced mushrooms and diced onions, sautéing for 5-7 minutes until the mushrooms are golden and onions are translucent.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant, then pour in the beef broth to deglaze the pan, scraping up any browned bits.

• 6

  Return the beef to the skillet and reduce the heat to low, simmering for 2 minutes to allow the flavors to meld.

• 7

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

• 8

  Toss the cooked noodles into the skillet or serve the beef mixture over the noodles, garnishing with fresh chopped parsley.