NUTRITION

SERVINGS

INGREDIENTS

6.5 oz 93% lean ground beef

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

0.25 tbsp extra virgin olive oil

0.25 cup plain nonfat Greek yogurt

0.5 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1.5 oz dry whole wheat egg noodles

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat egg noodles according to package directions until al dente.

• 2

  While the noodles cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

• 4

  Stir in the sliced mushrooms and diced onions, cooking for 5-7 minutes until the vegetables are tender and the moisture has evaporated.

• 5

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

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits, and simmer for 3 minutes.

• 7

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

  Drain the noodles and toss them directly into the skillet or serve the beef mixture over the noodles, garnishing with fresh parsley.