NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 oz dry egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

0.5 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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.

• 2

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

• 3

  Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.

• 4

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

• 5

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

• 6

  Pour in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

• 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

  Toss the cooked noodles into the skillet until well coated in the sauce.

• 9

  Garnish with freshly chopped parsley before serving hot.